Pissaladiere

Pissaladiere
Photo by Brian Leatart

Ingredients

  • 6 tablespoons extra-virgin olive oil
  • 1 teaspoon sugar
  • 1 tablespoon dry yeast
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • 2 ¾ cups all purpose flour
  • 6 fresh thyme sprigs
  • + 9 more ingredients
    • Yellow cornmeal
    • 1 tablespoon fresh thyme
    • 1 cup water
    • 20 oil-cured black olives
    • 2 bay leaves
    • 4 fresh rosemary sprigs
    • 6 pounds onions
    • 4 tablespoons butter
    • 20 drained anchovy fillets

Preheat oven to 350°F. Place butter on heavy large rimmed baking sheet; place in oven until butter melts, about 5 minutes. Spread half of onions on baking sheet; top with 3 thyme sprigs, 2 rosemary sprigs and 1 bay leaf. Sprinkle with salt and pepper. Drizzle with 3 tablespoons oil. Top with rema...

View full recipe at Epicurious

Comments

Variations on Pissaladiere

  • Pissaladière
    • Sea salt and freshly ground pepper
    • About 12 Niçoise olives, pitted or not
    • 1 tsp. table salt
    • 1 tsp. granulated sugar
    • +9 other ingredients
  • Pissaladiere
    • 2 cups all purpose flour
    • 1 envelope yeast
    • 1 teaspoon sugar
    • 20 Niçoise olives
    • 1 1/4 pounds onions
    • 2/3 cup water
    • 1 teaspoon fresh marjoram
    • +2 other ingredients


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