Pissaladière

Ingredients

• 400 g bread dough
• 1000 g onions
• 60 ml olive oil
• 12 pcs anchovy fillets
• 60 g niçoise olives
• 3 pcs garlic cloves
• 4 sprigs thyme
• 1 pcs bay leaf
• 1/2 tsp salt
• 1/4 tsp black pepper

Steps

1. Slice the onions thinly.
2. Heat olive oil in a large heavy pan over low heat.
3. Add the onions, garlic, thyme, and bay leaf.
4. Cook very slowly for 45-50 minutes, stirring occasionally, until onions are deeply golden, jammy, and sweet — no shortcuts here.
5. Preheat the oven to 220°C.
6. Roll or stretch bread dough to fit a rectangular baking sheet, about 30x40cm.
7. Dimple the surface with your fingertips like focaccia.
8. Spread the caramelized onions evenly over the dough in a thick layer, discarding the bay leaf and thyme stems.
9. Arrange anchovy fillets in a criss-cross diamond pattern over the onions.
10. Place an olive in the center of each diamond.
11. Bake at 220°C for 20-25 minutes until the crust is golden and crisp on the edges and the bottom sounds hollow when tapped.
12. Cut into squares and serve warm or at room temperature.