Pissaladière

Name: Pissaladière
Cuisine: french
Ingredients: 250 g all-purpose flour; 150 ml lukewarm water; 5 g fresh yeast; 5 g salt; 30 ml extra-virgin olive oil (for dough); 300 g thinly sliced onions; 2 tbsp olive oil (for caramelizing); 8 anchovy fillets; 12 black Niçoise olives, pitted; 1 tsp dried thyme

Ingredients

250 g all-purpose flour
150 ml lukewarm water
5 g fresh yeast
5 g salt
30 ml extra-virgin olive oil (for dough)
300 g thinly sliced onions
2 tbsp olive oil (for caramelizing)
8 anchovy fillets
12 black Niçoise olives, pitted
1 tsp dried thyme

Instructions

11. In a bowl, dissolve the yeast in lukewarm water, add 30 ml olive oil, then stir in flour and salt to form a smooth dough; let rise 1 hour covered.
22. Meanwhile, heat 2 tbsp olive oil in a skillet over low heat and gently caramelize the sliced onions with a pinch of salt, stirring occasionally for about 25 minutes until golden and soft.
33. Preheat the oven to 220 °C (425 °F) and roll the risen dough on a lightly floured surface to a 30 cm (12‑inch) circle, then transfer to a parchment‑lined baking sheet.
44. Spread the caramelized onions evenly over the dough, leaving a small border, then distribute the anchovy fillets and scatter the olives on top.
55. Sprinkle dried thyme over the surface and drizzle a thin layer of olive oil.
66. Bake the pissaladière for 12‑15 minutes, until the crust is golden and crisp.
77. Remove from the oven, let rest 5 minutes, cut into wedges and serve warm.

Source: llm-generated