Pissaladiere originates from Nice, Southern France, lots of flavour, black
olives, anchovy, olive oil and sunshine.
Serves 4/6 for a light lunch, great picnic food or with cut up small for pre dinner drinks.
Bread dough base ( this amount of bread dough will make a small loaf and The pissaldiere)
530g strong flour
1 teaspoon salt
1 teaspoon sugar
7g fast action dried yeast
400ml warm water
Topping
2/3 large red onions, chopped
3 tablespoons olive oil & a knob of butter
salt and black pepper
12 black olives
6/8 anchovy fillets
1 tablespoon fresh thyme
Start with the bread dough, add the flour, salt, sugar, yeast to the mixing bowl,
with the dough hook in place, mix well then add the warm water, continue to
mix for 4/5 minutes, cover the bowl and leave for an hour until double in size.
Divide the dough in two, keep one half for bread and remaining half for the pissaladière.
To make the topping, sauté the onions in the olive oil and butter over a low heat until
caramelised and soft, this will take about 15/20 minutes, season and spread the dough
over a baking sheet approx. 20cm x 35cm. Set the oven 200c gas mark 6,
Spread the onions over the dough, then the anchovy fillets, black olives and thyme. Bake for
30/35 minutes, reduce the heat after 20 minutes if necessary. Serve just warm.