Pissaladière

Method

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1. Mix the flour, yeast and salt, add the water and oil, and knead for 8 minutes to a smooth, slightly slack dough. Cover and prove for 1 hour.

   Mark done Start 8 min timer

2. Meanwhile put the onions in a wide pan with the olive oil, thyme, bay and a pinch of salt. Cover and cook over low heat for 30 minutes, stirring occasionally.

   Mark done Start 30 min timer

3. Uncover, add the garlic, and cook 25 to 30 minutes more, stirring often, until the onions are pale gold, jammy and greatly reduced. Season with pepper and cool.

   Mark done Start 25 min timer

4. Heat the oven to 220°C / 430°F with a baking sheet inside.

   Mark done

5. Roll or press the dough into a 30 x 25 cm rectangle on an oiled sheet of baking paper, pushing up a slight rim.

   Mark done

6. Fish out the herbs and drain the onions of any free oil, then spread them over the dough in an even, thick layer right to the rim.

   Mark done

7. Lay the anchovies over the top in a diamond lattice and press an olive into the centre of each diamond.

   Mark done

8. Slide the paper onto the hot sheet and bake for 20 to 25 minutes until the base is crisp and browned underneath. Serve warm or at room temperature.

   Mark done Start 20 min timer

Chef’s Tips

• An hour of onion cooking sounds excessive and is not. Rushing it on high heat gives you fried onions, which taste entirely different.
• Salt-packed anchovies rinsed and filleted are markedly better than tinned, if you can find them.
• It travels beautifully. Cut into squares, it is the best picnic food there is.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• A chilled Provençal rosé
• Ratatouille or a tomato salad
• Pastis with water, if you are being properly Niçois

Storage & Reheating

Keeps 2 days at room temperature under a cloth, or 4 days refrigerated. Refresh in a 200°C / 390°F oven for 6 minutes to re-crisp the base.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.