Recipes : Pissaladiere : Food Network

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Pissaladiere
Copyright, 2004, Barefoot in Paris, All Rights Reserved

Ingredients
For the topping (makes 1 pissaladiere):
1/4 cup good olive oil, plus extra for brushing
2 pounds yellow onions, halved and sliced 1/4-inch thick
1 tablespoon fresh thyme leaves
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 whole cloves garlic

For the dough (makes 2 pissaladieres)
1 1/4 cups warm (100 to 110 degrees F) water
2 envelopes dry yeast

1 tablespoon honey
3 tablespoons good olive oil
4 cups all-purpose flour, plus extra for kneading
2 teaspoons kosher salt

To assemble each pissaladiere:
Cornmeal, for baking
12 to 18 anchovy fillets
12 French black olives, preferably oil-cured, pitted

Instructions
For the topping, heat the olive oil in a very large
saute pan and cook the onions, thyme, salt, pepper, and garlic over low heat for
45 minutes, until the onions are sweet and cooked but not browned. Toss the onions

from time to time. After 30 minutes, take out the garlic, chop it roughly, and add
it back to the onions.

Meanwhile, for the dough, combine the water, yeast, honey, and olive oil in the
bowl of an electric mixer fitted with a dough hook. (If the bowl is cold, start
with warmer water so it's at least 100 degrees F when you add the yeast.) Add 3
cups of the flour, then the salt, and mix on medium-low speed. While mixing, add 1
more cup of flour, or just enough to make a soft dough. Mix the dough on
medium-low speed for about 10 minutes, until smooth, sprinkling it with flour to
keep it from sticking to the bowl. When the dough is ready, turn it out onto a
floured board and knead it by hand a dozen times. It should be smooth and elastic.
Place the dough in a well-oiled bowl and turn it to cover lightly with oil. Cover
the bowl with a damp kitchen towel. Allow to rest at room temperature for 30
minutes.

Preheat the oven to 450 degrees F.

Divide the dough into 2 equal parts, rolling each 1 into a smooth ball. If you're
only making 1 pissaladiere, place 1 ball on a baking sheet and cover it loosely
with a damp towel. Allow the dough to rest for 10 minutes. (If you're not using
the other dough, wrap it well and refrigerate or freeze it for the next time.)
Roll the dough lightly with a rolling pin, then stretch it to a 10 by 15-inch
rectangle and place it on a baking sheet sprinkled with cornmeal.

Spoon the onion topping onto the dough, leaving a 3/4-inch border all around.
Artfully arrange the anchovies and olives on top, brush the edge of the dough with
olive oil, and bake for 15 minutes, or until the crust is crisp. Serve hot on a
cutting board.