This delicious Nice specialty combines a crispy crust topped with melting onions, savory anchovies, and black olives. A classic Mediterranean dish that will enchant your palate with its unmistakable Provençal aroma and pronounced umami flavor.
⏱️80 min
📊Medium
👥6 servings
🍽️Snack
budget-friendlyfamilyfestive
Ingredients
250 gwheat flour
150 mlwarm water
5 gfine salt
60 mlolive oil
1000 gyellow onions
50 ganchovies in oil
100 gNiçoise black olives
2 brinsfresh thyme
1 feuillebay leaf
1 pincéefreshly ground pepper
Instructions
1PREPARE THE DOUGH: Pour the flour into a large bowl and create a well in the center. Pour the warm water and olive oil into the well, then sprinkle with salt. Gradually mix the flour with your fingers until you obtain a homogeneous and slightly sticky dough. Knead the dough on your work surface for 8 to 10 minutes until it becomes smooth and elastic. You should feel the dough become supple and no longer stick to your fingers. Form a ball, cover with a damp cloth, and let rest for 30 minutes at room temperature.
2PREPARE THE ONIONS: Peel and thinly slice the yellow onions into strips approximately 3 to 4 mm thick. Heat 40 ml of olive oil in a large pot over medium-low heat. Pour in the sliced onions and mix well to coat with oil. Add the fresh thyme, bay leaf, salt, and pepper. Cook slowly for 35 to 40 minutes, stirring regularly every 5 minutes, until the onions become tender, golden, and lightly caramelized. The onions should be nearly transparent and have lost most of their volume.
3PREPARE THE OVEN AND BAKING SHEET: Preheat your oven to 200°C (350°F). Prepare a rectangular baking sheet (approximately 30 x 40 cm) by lightly brushing it with the remaining olive oil. This step prevents the dough from sticking and ensures a well-browned and crispy crust.
4SPREAD THE DOUGH: Pour the rested dough onto the prepared baking sheet. With your fingers moistened with water or olive oil, spread the dough into a uniform layer to the edges, gently stretching it without tearing it. The dough should be approximately 5 to 7 mm thick. If it resists, let it rest a few minutes then continue. Gently pinch the edges to create a slightly raised border that will hold the topping in place.
5TOP THE PISSALADIÈRE: Pour the caramelized melted onions over the dough, distributing them evenly. Spread them gently with a spatula. Remove the anchovy fillets from their oil and arrange them in a grid pattern over the onions, crossing them regularly. This traditional presentation is both beautiful and practical for cutting portions. Sprinkle the pitted black olives between the anchovies. The olives provide a fruity and bitter flavor that contrasts beautifully with the sweetness of the onions.
6BAKING AND FINISHING: Bake the pissaladière at 200°C for 15 to 20 minutes, until the dough is golden and crispy at the base. You can gently lift a corner with a spatula to check the coloring. The dough should be golden brown, never white or pale. Remove from the oven and let rest for 5 minutes before serving. Cut into generous squares or rectangles with a sharp knife. The pissaladière is served hot or at room temperature, accompanied by a glass of dry white wine or Provence rosé.