Pissaladière

Pissaladière
Photo by Alan Richardson

Ingredients

  • 1 large egg, at room temperature
  • 1 tsp. table salt
  • 1 tsp. granulated sugar
  • 2 Tbs. olive oil
  • 6 medium onions, halved and thinly sliced
  • 1 thyme sprig
  • 1/3 cup warm water
  • + 7 more ingredients
    • 1 packet active dry yeast (you can use rapid-rise)
    • Sea salt and freshly ground pepper
    • About 12 Niçoise olives, pitted or not
    • 1-¼ cups bread flour or all-purpose flour
    • 2 Tbs. olive oil
    • About 12 good-quality anchovies packed in oil
    • 1 bay leaf

Whisk the flour, salt, and sugar together in a large bowl. Stir the yeast into the warm water and, when it's dissolved, whisk in the olive oil and egg (make sure the egg is not cold). Using your hand, a sturdy rubber spatula, or a wooden spoon, make a little well in the center of the flour, then ...

View full recipe at Fine Cooking

Comments

Variations on Pissaladière

  • Pissaladiere
    • 2 bay leaves
    • 20 oil-cured black olives
    • 1 tablespoon fresh thyme
    • 1 cup water
    • Yellow cornmeal
    • 3 tablespoons extra-virgin olive oil
    • 1 teaspoon salt
    • +8 other ingredients
  • Pissaladiere
    • 2/3 cup water
    • 1 teaspoon fresh marjoram
    • 8 anchovy fillets
    • 1 teaspoon salt
    • 5 1/2 tablespoons olive oil
    • 2 cups all purpose flour
    • 1 envelope yeast
    • +2 other ingredients


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