Pissaladiere Provencale

"A Pissaladiere is the French close cousin to a Pizza. You can use this recipe for the dough or use any focaccia dough, pizza dough or puff pastry. This is an anchovy lovers delight. Recipe adapted from Flo Braker"
photo by a food.com user photo by a food.com user
Ready In:
2hrs 30mins




  • Electric mixer method: In a large mixing bowl, sprinkle yeast over water with the sugar.
  • Let proof and soften for about 5 minutes.
  • With paddle attachment, add oil, and stir to blend.
  • Add 1 cup flour and stir until smooth.
  • With dough hook attachment, add remaining 3/4 cup flour and salt and knead until silky smooth and elastic, about 5 minutes.
  • Food processor method: Place flour and salt in food processor bowl; process briefly just to blend.
  • Combine oil and yeast mixture, pour down feed tube and process just until mixture is a lumpy mass.
  • Place this mixture on a lightly floured work surface and knead sticky dough for about 5 minutes until satiny and smooth.
  • Knead in no more than three tablespoons additional flour.
  • Place dough in large bowl, cover and let rise in a warm place away from drafts until doubled in bulk, about 1 hour.
  • While dough is rising, prepare the filling.
  • Heat the oil and butter in a large skillet and over medium-low heat sauté the onions, garlic and salt until soft and transparent, about 10 to 15 minutes.
  • Throughout the cooking time, always stir occasionally to prevent onions from browning or scorching.
  • Add the water and thyme, and over high heat cook until the water evaporates.
  • Over low heat, continue sautéing about 20 minutes longer, until onion mixture is similar to a paste (yield at this time is 3 cups).
  • Remove sprig of thyme.
  • Set aside to cool.
  • Adjust the rack in the lower third of the oven and preheat the oven to 425 degrees.
  • Rub 1 tablespoon olive oil over the bottom of a 10 x 15 jelly roll pan or a 12-inch pizza pan.
  • Punch dough down.
  • With fingertips, press and stretch the dough to fit the pan.
  • If the dough becomes elastic, rest a couple of minutes, then press again.
  • Cover dough loosely with plastic wrap and let rest about 30 minutes or until puffy.
  • Spread the onion filling evenly over the dough to the edges.
  • Sprinkle Parmesan over filling.
  • Arrange the anchovy fillets, lattice-fashion, over the filling and dot the olives over the surface.
  • Keep the design close together so that when cut, each portion will include an olive and some anchovy.
  • Bake for about 30 minutes or until edge of crust is light gold.
  • Sprinkle freshly ground pepper over top.
  • Cut rectangles, squares or wedges while warm or at room temperature.
  • Notes: For an extra crisp crust, spread filling over dough, and rather than allow time for the dough to rise and become puffy, bake it right away.
  • For a more bread-like crust, let dough rise in baking pan until puffy, then spread filling on top and bake.
  • If anchovy fillets taste too salty, rinse them in cold water and dry thoroughly with paper towels.

Questions & Replies

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  1. Was short on time and made this with store bought puff pastry. It was quick, easy, but most importantly it tasted fabulously. This recipe will impress those who know what French onion tart tastes like and will hook those who never had one before. Ballottine
  2. Delicious, and very close to how I had it in the French-Italian Alps just northeast of Nice. I did mash some of the anchovies with a little olive oil into a paste and spread that on the dough before the onion mixture. I then cut the remaining anchovies in half lengthwise for the lattice. Took it to work, and people who said they did not like anchovies took off the fillets and said "oh wow, this is SO good!" I didn't tell them it was due (in part) to the anchovy flavor they tried to get rid of! Also cut each olive into two so more mouthfuls would have a little piece. Thanks for a great recipe!


<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
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