Pissaladière

5 from 2 votes

Pissaladière with a sour dough base - classic French dish of onions, anchovies and olives

Prep Time30

Cook Time2 20

Resting time4

Course: Appetizer, Lunch, Main Course

Cuisine: French

Keyword: anchovies, olives, Onion

Servings:

Calories: 367kcal

Author: Fiona Maclean

750 g onions
2 tsp olive oil
12 anchovies drained and rinsed in water. If salty, soak for an hour or two in water
12 olives
salt, pepper and fresh herbs to taste

Mix the salt, sugar and flour in a large bowl
Make a well in the centre of the mixture and add the oil and sourdough starter
Use a fork to mix in the flour to the liquid
Add in the water little by little, using your hands to mix, till a firm ball of dough forms
Tip the dough out onto a floured board and knead for 10 minutes till smooth and elastic
Put back into the bowl, cover and leave to rise for at least 4 hours and up to 8 hours. The dough should double in size
When you are ready to bake, tip the dough out onto a pizza slide and press out into an oval shape

Open the anchovies, drain, rinse and taste. If necessary leave them to soak for an hour or so.
Heat the oven to 170c
Peel and slice the onions into rings or strips
Put the onions in a cast iron casserole and mix in the olive oil
Put the casserole in the oven at 170c (fan) or 180 (convection). Cook for around 2 hours, stirring every 15-20 minutes until the onions are softened and a golden brown colour
Leave to cool
When the base is prepared, spread out the onions on top of the dough
Add the anchovies, making neat diamonds across the pissaladière.
Stud with olives
Season with pepper and a little salt if necessary
Bake in a hot oven for 8-10 minutes until the base is golden brown and the topping is bubbling
Garnish with fresh herbs to taste