Pissaladière niçoise

INGREDIENTS

For the Dough (Skip if using store-bought – no judgment.)

• 250g (2 cups) flour
• 120ml (½ cup) warm water
• 1 packet dry yeast (or 10g fresh yeast)
• 2 tbsp olive oil
• 1 pinch salt

For the Topping

• 1kg (2.2 lbs) sweet onions (yellow onions work too, but the flavor will be less delicate)
• 6 anchovy fillets in oil (more for garnish)
• 100g (about ½ cup) small, wrinkled Niçoise black olives
• 4 tbsp olive oil
• 1 sprig fresh thyme
• 1 bay leaf
• Black pepper, to taste

INSTRUCTIONS

1. The Dough (If making it from scratch – otherwise, skip to the onions.)

1. Dissolve the yeast in warm water and let it sit for 10 minutes.
2. Add the flour, olive oil, and salt, then knead until the dough is smooth and elastic.
3. Cover with a clean kitchen towel and let it rise for 1 hour at room temperature.

2. The Onions (The Heart of the Pissaladière – Don’t Rush This Step.)

1. Thinly slice the onions. No need to cry – they’ll reduce significantly.
2. Heat olive oil in a large pan, add onions, thyme, and bay leaf.
3. Slow-cook for 40 minutes on low heat, stirring occasionally. The onions should melt down without browning.
4. Add the anchovy fillets at the end, letting them dissolve into the onions for a deep umami punch. Season with black pepper, but no salt – the anchovies take care of that.

3. Assembly & Baking

1. Preheat the oven to 200°C (400°F).
2. Roll out the dough on a lightly oiled baking sheet.
3. Spread the caramelized onions evenly over the dough.
4. Arrange the anchovy fillets in a crisscross pattern (this is non-negotiable) and scatter the black olives on top.
5. Bake for 20-25 minutes, until the edges are golden brown.

THE SECRET TO PERFECTION

🥂 Best enjoyed warm with a chilled glass of white wine – think Bandol, Cassis, or a crisp Corsican white to stay in that Mediterranean mood.

🌊 Ideal for a sunny terrace… but also works on a rainy day when you’re craving a taste of the South.