Pissaladière

The thick bread base, enriched with olive oil, is topped with a flavoursome tomato and onion mixture, then decorated with a lattice of anchovies and olives. Serve warm or cool, cut into bite-sized squares for canapés, or larger squares.

Pissaladière

Ingredients

Dough

  • 3 1/2 cups (500 g) strong (bread) flour, plus extra for kneading
  • 1 teaspoon salt
  • 1 sachet easy-blend dried yeast, about 7 g
  • 3 tablespoons extra virgin olive oil
  • 300 ml lukewarm water

Topping

  • 3 tablespoons extra virgin olive oil
  • 4 onions, about 750 g in total, thinly sliced
  • 2 cloves garlic, crushed
  • 1 can chopped tomatoes, about 400 g
  • 2 tablespoons tomato paste
  • 1 tablespoon chopped fresh oregano
  • pepper
  • 2 cans anchovy fillets, about 50 g each, drained and halved lengthwise
  • 16 pitted black olives, about 50 g in total, quartered

Preparation

  1. For the dough, sift the flour and salt into a bowl, then stir in the yeast. Make a well in the centre and pour in the oil and water. Gradually mix the dry ingredients into the liquids, using a spoon at first and then your hand, to make a soft, slightly sticky dough.
  2. Turn the dough out onto a lightly floured surface and knead for 10 minutes, or until the dough is smooth and springy. Place in a lightly oiled bowl, cover with plastic wrap and leave in a warm place to rise for about 45 minutes, or until doubled in size.
  3. Meanwhile, make the topping. Heat the oil in a large saucepan, add the onions and garlic, and cook over a low heat for about 40 minutes, or until very soft and lightly golden but not browned. Add the tomatoes, tomato paste, oregano and pepper to taste, and cook gently for a further 10 minutes, stirring occasionally. Remove from the heat and leave to cool.
  4. When the dough has risen, knock it back and knead again gently. Roll it out on a floured surface to a 30 cm square and place on a lightly oiled baking tray.
  5. Preheat the oven to 200°C. Spread the onion mixture evenly over the dough square, then make a criss-cross pattern on top with the anchovy fillets. Place the olive quarters in the squares. Leave the pissaladière to rise at room temperature for about 15 minutes.
  6. Bake the pissaladière for about 30 minutes, or until the crust is golden and firm, then reduce the oven temperature to 190°C and bake for a further 10 minutes. Allow to cool slightly before cutting into squares for serving.

Each square provides 184 kJ, 44 kcal, 1.5 g protein, 1.5 g fat (0.2 g saturated fat), 6.5 g carbohydrate (1 g sugars), 0.5 g fibre


Serves: 10
Preparation: 50 minutes
Cooking: 10 minutes
 

Latest from Recipes

Featured Articles
10 Small But Significant Romantic Gestures That Can Improve Any Relationship Almost Immediately Magazine
10 Small But Significant Romantic Gestures That Can Improve Any Relationship Almost Immediately
Expensive jewellery and trips to Paris? Nope. Ten women explain why the small, romantic gestures matter more.
The 15 Best Superfoods for Diabetics Health  
The 15 Best Superfoods for Diabetics
Include these nutrition superstars in your diabetes diet to lower blood sugar, burn fat, reduce inflammation and gain more health benefits.
13 Mind-Blowing Facts That Make Watching Star Wars Even Better Magazine  
13 Mind-Blowing Facts That Make Watching Star Wars Even Better
Which Star Wars character was gender-swapped, which was almost a monkey, and how George Lucas made the most expensive bet of his life.
Why Do Americans and Brits Drive on Different Sides of the Road? Travel
Why Do Americans and Brits Drive on Different Sides of the Road?
The British custom of driving on the left side of the road isn't a sign of eccentricity – there's actually a very sensible reason for it.
Advertisement