TRADITIONAL FRENCH RECIPE: Pissaladière is the french version of the Italian Piscialandrea, a sort of Focaccia/Pizza topped with Tomatoes and Anchovies.
This twisted italian recipe ( equal to Fettuccine Alfredo in the US ) originated from Nice in Southern France, just next to the Italian Region where this dish originated.
The Dough is usually a bread dough thicker than that of the classic Margherita pizza, and the traditional topping consists of caramelised (almost pureed) onions, olives, garlic and anchovies ( either whole or in the form of pissalat, a type of anchovy paste ).
Now served as an appetizer, it was traditionally cooked and sold early each morning around Nice.
The etymology of the word comes from the old Italian language, Latin. It was then called Piscis, which in turn became Pissalat meaning Peis Salat, 'Salted Fish' in Ligurian language.
Skill Level:  |
Time: 3 Hours |
Price:  |
Serves: 6 People |
Ingredients:
| Conversions |
Directions:
For the Dough:
01 - In a large bowl, whisk Flour, Salt, and Sugar.
02 - In a separate bowl, stir the Yeast into warm Water and stir until the Yeast has dissolved.
03 - Pour in the Yeast and Water bowl, Olive Oil and Egg, and whisk.
04 - Place the Flour on the counter and make a little well in the center of the Flour, then pour in the Yeast Mixture and knead until you have a rough Dough. Keep the work surface lightly floured.
05 - Lightly rub a new bowl with Oil, and turn the Dough around in it until it glistens with oil. Cover the bowl and set aside in a warm place for about 1 hour, or until the Dough has doubled in size.
For the Onions:
06 - Pour the Olive Oil into a large skillet over low heat, and toss in the Onions, Garlic, Thyme, and Bay Leaf. Cook for about 30 - 45 minutes, or until the Onions are translucent, soft, and golden.
07 - While the Onions are cooking, chop the Anchovies ( about 6 ).
08 - Once the Onions are ready, remove the pan from the heat, stir in the Anchovies, and taste with Salt and Black Pepper. Set aside.
09 - Center the oven-tray and preheat the oven to 220C / 425F.
10 - By now the Dough should have doubled in size. Deflate it by pressing down on the Dough, turn it out onto a lightly floured work surface, cover it with a clean kitchen towel, and let it rest for an extra 15 minutes.
11 - Roll the dough out on a floured surface and pull it to shape it. Transfer the Dough on to the oven-tray and top it with the Onion Mixture, leaving an inch of Plain Dough around the edges.
12 - Bake the Pissaladière for about 20 minutes, or until the Dough is golden.
13 - Pull the Pissaladière out of the oven, and decorate with the Olives and Anchovies.
14 - Bake again for 5 minutes.
15 - Serve hot, warm, or at room temperature.
Notes:
- You can cook the Onions and Dough 1 day ahead, refrigerated. Once you are ready, bring the Dough to room temperature for a couple of hours before molding it.
- Line a large baking sheet lined with a silicone baking mat or parchment paper, or simply cook in the oven train.
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