French
Pissaladière
A crisp olive-oil crust bears slow-cooked onions, thyme, anchovy lattice, and glossy Niçoise olives—without tomato or cheese.
8 servings · 35 minutes prep · 75 minutes cook
Ingredients
Olive-oil dough
- 2 1/2 cups bread flour
- 1 1/2 tsp instant yeast
- 1 tsp Diamond Crystal kosher salt
- 3/4 cup warm water
- 3 tbsp olive oil
Onion topping
- 3 lb yellow onions, thinly sliced
- 1/4 cup olive oil
- 6 thyme sprigs
- 1 bay leaf
- 12 oil-packed anchovy fillets
- 24 Niçoise olives
Directions
Ferment the dough
- Combine bread flour, instant yeast, kosher salt, water, and olive oil. Knead until smooth, 6-8 minutes; cover and rise until doubled, 60-90 minutes.
Collapse the onions slowly
- Heat olive oil in a wide skillet. Add yellow onion, thyme sprigs, and bay leaf with a pinch of salt. Cook over medium-low, stirring often, until very soft and reduced but not browned, 45-55 minutes. Cool and discard herbs.
Assemble and bake
- Heat oven to {{temperature:450F}} with a rack low. Roll dough to a 10-by-15-inch rectangle on parchment. Spread onions thickly, arrange anchovy fillets in a lattice, and place nicoise olives in the diamonds. Bake until the base is crisp and edges deep gold, 18-22 minutes.
