The French ancestor to pizza, pissaladière is likely one of the oldest culinary specialities of southern France and particularly Good – and it’s completely delicious. This recipe for French Pissaladière is straightforward to make and it’s historically served as a snack, with apertifs, as a starter or with a inexperienced salad for lunch or a lightweight dinner.
Energetic time
half-hour
Rising time
1 hour
Cooking time
1 hour
Storage
3 days
Tools
Kitchen torch (or gasoline burner)
Substances – Serves 4
Dough
2½ cups (10½ oz./300 g) all-purpose flour
Beneficiant ½ tsp (3 g) salt
⅔ oz. (20 g) contemporary yeast
Beneficiant ¾ cup (200 ml) water, divided
4 tsp (20 ml) olive oil
Onion compote
1 lb. 2 oz. (500 g) onions
1 clove garlic
10 salt-packed anchovies
Leaves of ¼ bunch thyme
¼ bunch rosemary
Scant ½ cup (100 ml) olive oil
To assemble
12 anchovies
12 Taggiasca olives
12 rosemary leaves
Methodology
Making ready the dough
Sift the flour into a big bowl, then whisk within the salt. Dissolve the yeast in 3½ tbsp (50 ml) of the water. Make a nicely within the flour and pour within the yeast combination, the remaining water, and the olive oil. Stir till the combination comes collectively right into a easy dough. Form the dough right into a ball, place it in a frivolously oiled bowl, and canopy with a dish towel. Let rise for 1 hour at room temperature.
Making ready the onion compote
Peel and thinly slice the onions. Peel and chop the garlic. Chop the anchovies and thyme. Singe the rosemary utilizing the kitchen torch (or a gasoline burner), then chop the leaves. Heat the olive oil in a skillet over low warmth, then add the onions, garlic, anchovies, rosemary, and thyme. Cook dinner till the onions are fall-apart tender and frivolously golden. Modify the seasonings if crucial.
Assembling and baking the pissaladière
Preheat the oven to 400°F (200°C/Fuel Mark 6). Reduce the anchovies at an angle into 1¼-in. (3-cm) items. Drain the olives and chop them if crucial. Roll the dough right into a 12-in. (30-cm) disk, ¼ in. (5 mm) thick, and place it on a baking sheet lined with parchment paper. Unfold the onion compote throughout the dough, leaving an approximate ¾-in. (1.5-cm) border all the way in which round. Bake the pissaladière for quarter-hour, then take away it from the oven and organize the anchovies, olives, and rosemary leaves on prime in staggered rows. Return to the oven and bake for an extra 5 minutes.
Extracted from Fish and Shellfish: Recipes and Strategies from the Ferrandi College of Culinary Arts by FERRANDI Paris (Flammarion, 2026).
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