PISSALADIÈRE
Simplicity and flavour can go hand-in-hand
One of my most reliable dishes to make when I’m at home in Apricale. The dough is super easy to throw together, and while it rises, the onions slowly cook down into this amazingly sweet, cozy mix with garlic and herbs. Spreading it all over the dough and laying the anchovies and olives on top always feels like the fun part. And when it finally comes out of the oven, golden, fragrant, and a little rustic, it’s the kind of thing that makes everyone wander into the kitchen asking what smells so good.
PISSALADIÈRE
PREP TIME : 20 MINUTES | R ESTING TIME : 1 HOUR | COOKING TIME : 1 HOUR | SERVES : 8
For the dough:
200g white bread wheat flour
7g instant dry yeast
7ml salt
150ml lukewarm water
20ml extra-virgin olive oil
For the filling and toppings:
5g butter
7ml extra-virgin olive oil
800g onions, sliced
2 garlic cloves, minced
A generous squeeze of honey
2 sprigs of fresh thyme
5ml herbes de Provence
Salt and freshly ground black pepper, to taste
150g brown anchovy fillets 150g black olives, pitted
For the dough:
Combine the flour, yeast and salt in a large bowl.
Pour in the water and oil, then mix to a soft dough.
Knead on a lightly floured surface for 5 minutes until the dough is smooth.
Transfer the dough to a lightly oiled bowl, cover with a damp tea towel and leave to prove for 1 hour, or until doubled in size.
To prepare the filling:
Heat the butter and olive oil in a pan over a medium heat.
Add the onions and cook until soft but not brown.
Add the garlic and cook until fragrant, then add the honey, thyme, herbes de Provence, salt and pepper.
Cook for 30 minutes, until all the cooking liquid has evaporated.
Remove from the heat and leave to cool.
Preheat the oven to 220°C and line a baking tray with baking paper.
Once the dough has risen, knock it down and shape it into a rectangle on top of the lined baking tray.
Do not allow the dough to prove again.
Spread the cooled onion mixture over the dough and arrange the anchovies in a criss-cross pattern on top.
In the centre of every diamont, place an olive.
Bake until golden for 25–30 minutes.