Pissaladiere

Pissaladiere
Photo by Brian Leatart

Ingredients

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

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
    • 1-1/4 cups bread flour or all-purpose flour
    • 1 thyme sprig
    • 1 packet active dry yeast (you can use rapid-rise)
    • 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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