Pissaladière

Pissaladière
Photo by Alan Richardson

Ingredients

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

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
    • 1 teaspoon sugar
    • 1 tablespoon dry yeast
    • 20 drained anchovy fillets
    • 4 tablespoons butter
    • 6 pounds onions
    • 6 tablespoons extra-virgin olive oil
    • +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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