Pissaladiere Provencale

Recipe by Chef Kate
READY IN: 2hrs 30mins
SERVES: 12-15




  • 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.