Ingredients for Pissaladiere Provencale
- Active Dry Yeast
- 1/4 cup water
- 1 tablespoon sugar
- Olive Oil
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- Yellow Onions
- 1 tablespoon butter
- Garlic Cloves
- Kosher Salt
- Fresh Thyme
- Parmesan Cheese
- 1/2 cup anchovy fillets
- Oil Cured Black Olives
- Fresh Ground Pepper
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How to Make Pissaladiere Provencale
- **Activate Yeast (Electric Mixer):** In a large mixing bowl, sprinkle 2 teaspoons of active dry yeast over 1 cup of warm water (105-115°F) with 1 tablespoon of sugar. Let stand for 5 minutes until foamy.
- **Combine Wet Ingredients:** Add 1/4 cup olive oil to the yeast mixture and stir to combine.
- **Add Dry Ingredients (Electric Mixer):** With the paddle attachment, gradually add 1 cup of all-purpose flour and mix until smooth.
- **Knead Dough (Electric Mixer):** Switch to the dough hook and add the remaining 3/4 cup of flour and 1 teaspoon of salt. Knead for 5-7 minutes until the dough is smooth and elastic.
- **Activate Yeast (Food Processor):** Combine 1 1/2 cups of all-purpose flour and 1 teaspoon of salt in a food processor bowl. Pulse briefly to combine.
- **Combine Wet and Dry (Food Processor):** Combine 1/4 cup olive oil and the yeast mixture (from step 1). Pour into the food processor and pulse until a lumpy mass forms.
- **Knead Dough (Food Processor):** Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and satiny. Add up to 3 tablespoons of additional flour if needed.
- **First Rise:** Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- **Caramelize Onions:** While the dough is rising, heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-low heat. Add 2 large yellow onions, thinly sliced, and 2 cloves of minced garlic. Season with 1/2 teaspoon of salt. Cook, stirring occasionally, for 10-15 minutes until softened and translucent.
- **Continue Caramelizing:** Add 1/4 cup of water and 1 sprig of fresh thyme to the onions. Increase heat to high and cook until the water evaporates. Reduce heat to low and continue cooking for 20 minutes, or until the onions form a paste-like consistency. Remove the thyme sprig.
- **Cool Onion Filling:** Set the onion mixture aside to cool completely.
- **Preheat Oven & Prepare Pan:** Preheat oven to 425°F (220°C). Brush a 10x15 inch jelly roll pan or 12-inch pizza pan with 1 tablespoon of olive oil.
- **Shape Dough:** Punch down the dough. Gently stretch and press it into the prepared pan. If the dough springs back, let it rest for a few minutes before pressing again. Cover loosely with plastic wrap and let rest for 30 minutes.
- **Assemble Pissaladiere:** Spread the cooled onion filling evenly over the dough. Sprinkle with 1/4 cup grated Parmesan cheese. Arrange 1/2 cup anchovy fillets in a lattice pattern over the onions. Dot with 1/4 cup of pitted Niçoise olives.
- **Bake:** Bake for 30-35 minutes, or until the crust is golden brown.
- **Finish & Serve:** Sprinkle with freshly ground black pepper. Let cool slightly before cutting into squares or wedges. Serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
14g
Fat
10g
Carbs
8g
