Pissaladière Niçoise

Pissaladière Niçoise ingredients

• 250 g all-purpose flour
• 1 tsp active dry yeast
• 125 ml warm water
• 2 tbsp olive oil
• 1/2 tsp salt
• 1 kg yellow onions
• 3 tbsp olive oil
• 2 garlic cloves
• 3 fresh thyme sprigs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 10-12 anchovy fillets
• 8-10 Niçoise olives

How to make Pissaladière Niçoise

1. Prepare the dough: In a large bowl, dissolve 1 tsp active dry yeast in 125ml warm water and let sit for 5 minutes until foamy. Add 250g all-purpose flour, 2 tbsp olive oil, and 1/2 tsp salt. Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
2. Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place for 45-60 minutes, or until doubled in size.
3. Caramelize the onions: While the dough rises, heat 3 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium-low heat. Add 1 kg of thinly sliced yellow onions, 2 minced garlic cloves, 3 thyme sprigs, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Cook the onions slowly, stirring occasionally, for 45-60 minutes, or until they are very soft, deeply golden brown, and caramelized. This slow cooking is crucial for flavor development. Remove the thyme sprigs.
5. Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking sheet or a 12-inch round pizza pan.
6. Punch down the risen dough and roll it out on a lightly floured surface to fit your prepared baking sheet or pan. Transfer the dough to the pan, stretching it gently to reach the edges.
7. Spread the caramelized onions evenly over the dough, leaving a small border (about 1/2 inch) around the edges. This border will form the crust.
8. Arrange the 10-12 anchovy fillets in a lattice pattern on top of the onions. Place 8-10 pitted Niçoise olives in the center of each diamond formed by the anchovies, or evenly distributed.
9. Bake for 25-30 minutes, or until the crust is golden brown and cooked through. Keep an eye on the edges to prevent burning.
10. Remove the pissaladière from the oven and let it cool slightly for 5-10 minutes before slicing. Serve warm or at room temperature. It's excellent as an appetizer or a light lunch.

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