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.




  • 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


  • 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


  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

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