Pissaladière

Pissaladière

Pissaladière

  • Starter
  • medium
  • 4
  • 4 hours, plus resting and chilling

PT4H

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1
To begin the pissaladière, start with the topping. Peel, cut in half and slice the onions roughly.
  • 1000g of large white onions
2
In a large pan, drop in some olive oil and then add the onions and thyme
  • extra virgin olive oil
  • 1/2 bunch of thyme
3
Cook the onions on a very gentle heat until all of the water evaporates and the onions caramelise and turn a golden colour - this could take up to 3 hours. Be very careful as the onions tend to stick to the pan when the water has evaporated
4
When the onions have caramelised, season with salt and pepper to taste - bearing in mind that you will be adding some salted anchovies and olives kept in brine. Allow to cool before reserving in the fridge
  • salt
  • black pepper
5
Mix in a bowl the olive oil with the dried yeast and warm water. Once mixed, add the flour and salt and work by hand until it forms a ball
  • 2 tbsp of extra virgin olive oil
  • 120ml of warm water
  • 2g of dried yeast
  • 250g of plain flour
  • 1 tsp salt
6
Turn the dough out onto a floured work surface and start to knead vigorously, as you would do for a bread dough, until you obtain a very smooth round ball
7
Reserve the dough in a large floured bowl, cover with cling film and allow to rise for an hour at room temperature. Once risen, refrigerate for another hour
8
Knead the dough once more, then return to the fridge until ready to use
9
When ready to assemble the pissaladière, preheat the oven to 200°C/gas mark 6 and place a baking tray inside to heat. Remove the excess salt from the anchovy fillets by rinsing them under cold water for few seconds
  • 5g of anchovy fillet
10
Roll out the dough, dusting generously with flour down to 3 to 4mm. Spread the caramelised onions, the anchovy fillets and the pitted olives on top
  • 50g of black olives
11
Place on the hot baking tray and bake for about 5-8 minutes, until the dough crisps and darkens. Serve and drizzle with a little olive oil and some freshly ground pepper

Ingredients

Metric

Imperial

Pissaladière onion topping

Dough

  • 2 tbsp of extra virgin olive oil
  • 2g of dried yeast
  • 120ml of warm water
  • 250g of plain flour, plus extra for dusting
  • 1 tsp salt

Additional toppings

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