- 1 packet active dry yeast
- 360 g all-purpose flour
- 150 g olive oil
- 250 g water
- 2 pinches of chilli flakes and some extra for serving
- pinch of sugar
- 1 teaspoon salt
- 20 anchovies, in olive oil and drained
- 12 medium yellow onions or ½ yellow onions and ½ red onions, thinly sliced
- 6 sprigs fresh thyme
- 2 small sprigs of rosemary, just the tops
- 2 bay leaves
- Kalamata olives, pitted and cut in half
2 hours 30 minutes
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Pissaladière originated in Nice, in the South of France. It is similar to an onion tart only made with a bread like dough. The traditional toppings are onions, olives and anchovies. Ou la la!
For the dough:
- Combine the yeast with 250 g lukewarm water in a lager bowl.
- Let the mixture rest for 10-30 minutes, until bubbles form on the top. The time it will need to rest also depends on the room temperature.
- Add the flour, 50 g of the olive oil, pinch of sugar and salt.
- Stir with a fork. Transfer mixture to a lightly floured working surface. Start to knead by hand for about 10 minutes, until you create a soft and elastic dough.
- Place dough in a bowl. Cover with plastic wrap and let it rest and rise until it doubles in size.
- Prepare the onions while you are waiting.
- Pour the remaining olive oil into a large pan over low heat. Add the onions, bay leaves, aromatics, chilli flakes, salt and pepper.
- Cover the pan with a lid so that the liquid doesn’t evaporate all at once. Cook the onions for about 1 hour until they slightly caramelize, golden and soften.
- Remove lid and continue to cook for another 20-30 minutes, until all of the liquid has evaporated and the onions turn a lovely golden.
- Remove the sprigs of aromatics and the bay leaves and set them aside.
- Preheat the oven to 200* C (392* F) Fan.
- Roll out the dough to a 35x45 cm sheet, on a floured working surface.
- Line a baking pan large enough to hold the dough with parchment paper. Transfer dough onto baking pan.
- Spread the onion mixture evenly over the dough.
- Add the anchovies over the mixture, arranging them to create diamond shapes over the dough.
- Place half an olive in the middle of each diamond.
- Lightly cover the baking pan with plastic wrap and let it rest and rise again for 1 hour.
- Bake for 20 minutes, until golden brown.
- When ready, remove from oven. Set pissaladière aside to cool. Cut into pieces and serve.
Nutrition information per 100 gr.
Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.
Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.
Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.
The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.
Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.
It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.
They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.
A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily
*Based on an adult’s daily reference intake of 2000 kcal.
*To calculate nutritional table data, we use software by