Pissaladière a Delicious Flatbread Recipe from Provence
A traditional recipe from Provence, pissaladière is a flatbread with caramelized onions and often a few anchovies as garnish. Although pissaladière is commonly found in bakeries throughout Provence, the dish originates from the City of Nice on the French Riviera. Given the city’s proximity to Italy, which only became part of France in 1860 with the Treaty of Turin, Niçois recipes are often Italian-influenced. So, pissaladière is no exception. It’s not quite pizza or focaccia, yet similar to both and delicious.
“La pissaladière is a summer staple in the South of France. This baked tart originates from the French Riviera city of Nice. The name of the dish comes from the French phrase pèi salat, which translates to salted fish. This is because one of the key ingredients used in the preparation of the pissaladière is anchovies. It is best enjoyed in the summer along with a chilled white wine or rosé and a side salad.” ~ My French Country Home.
- 4 cups Flour
- 2/3 cups Water
- pinch of Salt
- 3 tsp Yeast
- 1/2 cup Olive oil
- 4 lbs Onions
- 100 ml Olive oil
- 1 bouquet Garni dried parsley, thyme, and bay leaf
- 2 Garlic Cloves
- 1/4 cup Olives
- 1/4 cup Anchovies in Salt
To make the Caramelized Onions:
- Peel the onions, chop them finely, and put them in a large saucepan with olive oil, garlic cloves, and the bouquet garni. Add salt and pepper, and cover. Let it cook on low heat for 45 minutes.
- Remove garlic at the end of cooking.
To make the Tart shell:
- Put 125 g of flour on a work surface or in a bowl, make a hole and add the yeast diluted in a little warm water.
- Mix the ingredients to obtain a dough ball and let it rest, covered with a cloth. The dough should double in volume within 30 minutes.
- Place the remaining flour in a bowl and add water, olive oil, and salt in the middle. Work the dough, adding water until you reach the desired consistency. Add the yeast to the dough and knead it together. Cover and let it rest for an hour.
- Preheat the oven to 350°F (180°C).
- Oil a pie pan or a baking sheet, spread the dough to a 1/2 cm thickness, add the onions, and decorate with anchovies and olives.
- Cook for 18 – 20 minutes.
- Season with pepper when removing from the oven, and serve with a side of salad or as an appetizer.