Classic French Pissaladière Recipe: A Taste of Provence

Ingredients

  • For the dough:
    • 2 cups of bread flour
    • 1 cup of fine semolina
    • 1 teaspoon of salt
    • 1 tablespoon of active dry yeast
    • 1 tablespoon of sugar
    • 1 cup of warm water (110 degrees F/45 degrees C)
    • 2 tablespoons of olive oil
  • For the topping:
    • 4 tablespoons of olive oil
    • 2 pounds of yellow onions, thinly sliced
    • 4 cloves of garlic, minced
    • 2 tablespoons of fresh thyme leaves
    • 1/2 teaspoon of salt
    • 1/4 teaspoon of freshly ground black pepper
    • 2 tablespoons of balsamic vinegar
    • 1 tin of anchovies, drained and chopped
    • 1/2 cup of black olives, pitted and sliced

Steps and instructions

  1. In a large bowl, mix together the bread flour, semolina, and salt.
  2. In a separate small bowl, dissolve the yeast and sugar in warm water, and let sit for 5 minutes until it becomes frothy.
  3. Make a well in the center of the flour mixture and pour in the yeast mixture and olive oil.
  4. Gradually stir the flour into the liquid until it forms a dough, then knead on a lightly floured surface for about 10 minutes until smooth and elastic.
  5. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 2 hours, or until doubled in size.
  6. While the dough is rising, prepare the topping. In a large skillet, heat the olive oil over medium heat. Add the onions, garlic, thyme, salt, and pepper, and cook for about 30 minutes, stirring occasionally, until the onions are caramelized.
  7. Add the balsamic vinegar to the onions, stir well, and cook for another 2 minutes. Remove from heat and set aside.
  8. Preheat your oven to 425 degrees F (220 degrees C). If you have a pizza stone, place it in the oven to heat.
  9. Punch down the risen dough and roll it out to fit your pizza stone or a large baking sheet. If you're using a baking sheet, lightly oil it before placing the dough on it.
  10. Spread the onion mixture evenly over the dough, leaving a small border around the edges, then arrange the anchovies and olives on top.
  11. Bake for 15-20 minutes, or until the crust is golden and the onions are sizzling.
  12. Remove from the oven and let cool for a few minutes before cutting and serving.

Tools for making

Recipe variations

  • Use a different type of flour for the dough such as whole wheat flour or spelt flour.
  • Add herbs or spices to the dough for additional flavor, such as rosemary or oregano.
  • Replace the onions with caramelized shallots or leeks for a milder flavor.
  • Add sliced bell peppers or roasted red peppers to the topping for extra color and sweetness.
  • Include some grated cheese, such as Gruyère or Parmesan, on top of the onions before baking.
  • Make a gluten-free version by using a gluten-free flour blend or almond flour for the dough.
  • Try a different type of crust, such as puff pastry or shortcrust pastry, for a variation in texture.
  • Make a meat-free version by omitting the anchovies and adding marinated artichoke hearts or sun-dried tomatoes.
  • Experiment with different types of olives, like Kalamata or green olives, for a unique twist.
  • Add a sprinkle of red pepper flakes or a drizzle of chili oil for a bit of heat.

Recipe overview

Indulge in a taste of the French Riviera with this classic Pissaladière recipe. This traditional Provençal dish is similar to an Italian pizza, but swaps the usual tomato sauce for a rich, slow-cooked mixture of caramelized onions, garlic, and thyme. It's then topped with anchovies and black olives, creating a salty contrast to the sweetness of the onions. The resulting dish is a thin, crispy flatbread that's bursting with flavor. It's perfect for a light lunch or a starter at dinner, and pairs wonderfully with a fresh salad and a glass of crisp white wine. While this recipe requires some time to let the dough rise and the onions caramelize, the actual hands-on work is minimal. So why not try your hand at this French favorite? You won't be disappointed.

Common questions

  1. Can I use all-purpose flour instead of bread flour? Yes, you can substitute all-purpose flour for bread flour in this recipe, but the texture of the dough may be slightly different.
  2. How can I make the dough rise faster? To speed up the rising process, you can place the dough in a warm oven (turned off) or in a warm spot in your kitchen. Just make sure it's not too hot, as excessive heat can kill the yeast.
  3. Can I use dried thyme instead of fresh? Yes, you can use dried thyme as a substitute for fresh thyme. However, keep in mind that the flavor may be slightly different, so adjust the quantity accordingly (use about 1/3 of the amount if using dried thyme).
  4. Can I make the dough in advance? Yes, you can prepare the dough in advance. After kneading, place the dough in an airtight container and refrigerate for up to 24 hours. When ready to use, let it come to room temperature and rise until doubled in size before proceeding with the recipe.
  5. Can I freeze the Pissaladière? Yes, you can freeze the Pissaladière for up to 3 months. After baking, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Thaw in the refrigerator overnight and reheat in a preheated oven until warmed through.
  6. Can I omit the anchovies? If you prefer a vegetarian version or don't enjoy the taste of anchovies, you can omit them from the topping. The Pissaladière will still be delicious, with the caramelized onions and olives providing plenty of flavor.

Serving dishes and utensils

  • Baking Sheet - Used to bake the Pissaladière if you don't have a pizza stone.
  • Pizza Stone - Ideal for achieving a crispy crust when baking the Pissaladière.
  • Large Skillet - Used to caramelize the onions and prepare the topping.
  • Mixing Bowls - One for mixing the dough ingredients and another for the onion topping.
  • Whisk - Used to dissolve the yeast and sugar in warm water.
  • Measuring Cups and Spoons - Essential for accurately measuring the ingredients.
  • Rolling Pin - Needed to roll out the dough to the desired size.
  • Chef's Knife - Used for thinly slicing the onions and mincing the garlic.
  • Cutting Board - Provides a surface for chopping and preparing the ingredients.
  • Oven - Required for baking the Pissaladière.

Origin stories

Originating from the sunny, coastal region of Nice in Southern France, Pissaladière is a beloved dish that tells a tale of the area's rich history. Traditionally enjoyed as a mid-morning snack by fishermen, its name derives from "pissala", a paste made from small, salted fish that were abundant in the Mediterranean. Pissaladière, with its bed of slow-cooked onions and distinctive pattern of anchovies and olives, is a testament to the region's simple, flavorful cuisine and the locals' knack for making the most of the ingredients readily available to them. Today, it is enjoyed across the world, yet its heart remains in Nice, with each bite whispering a story of the sea, the sun, and the vibrant people of the French Riviera.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.