Pissaladière

IngredientsPrint recipe

For the crust

• 2 cups warm water
• 1 package of yeast
• 2 Tbsp sugar
• 4 1/2 cups flour
• 2 Tbsp olive oil
• 1 tsp salt
• 1 Tbsp herbes de Provence

For the topping

• About 20 onions or more sliced
• 2 Tbsp water
• Anchovies in oil (optional)
• Black olives
• 6 Tbsps sugar
• 1 Tbsp herbes de Provence
• 1 tsp thyme
• 10-15 Tbsp olive oil
• Salt and pepper

Instructions

For the crust

1. Mix the warm water, sugar, and yeast in the bowl of a stand mixer fitted with the dough hook until foamy.
2. Add the flour, salt, herbes de Provence, and olive oil and knead until you can form a nice ball.
3. Lightly oil a large bowl with more olive oil and add the dough and cover with plastic wrap. Let rise for 1 hour.
4. After the dough has doubled in size, punch it down to release the gasses.
5. Generously oil a half sheet pan with olive oil. Place the dough on the sheet pan and press it out evenly to the sides of the pan.
6. Cover with plastic wrap and a cloth and let rise an additional hour.
7. Preheat the oven to 375°F.
8. Uncover and poke the dough with your fingers to create dimples.
9. Drizzle with more olive oil and bake for 25-30 minutes, until golden brown. Set aside.

For the topping

1. In a very large pot (or work in two batches or with two pots) on medium heat, cook the sliced onions in olive oil and sugar with 2 Tbsps water. Stir occasionally until the onions are brown and caramelized.
2. Sprinkle with the herbes de Provence, salt and pepper to taste, and the thyme. Stir.
3. Spread the onions on the baked crust.
4. Decorate with olives and anchovies.
5. Keep in the fridge. Enjoy it cold!