Pissaladiere Recipe

Name: Pissaladiere
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 g dried yeast (1/2oz); 150 ml water, tepid (1/4pt); 1 tablespoon sugar; 275 g bread flour (9oz); 5 tablespoons olive oil; 25 g butter (1/2oz); 6 sprigs thyme; 1 13 kg onions, peeled and sliced finely (2 3/4lb); salt; pepper; 12 anchovies; 20 black olives, pitted

Servings: persons

15 g dried yeast (1/2oz)
150 ml water, tepid (1/4pt)
1 tablespoon sugar
275 g bread flour (9oz)
5 tablespoons olive oil
25 g butter (1/2oz)
6 sprigs thyme
1 13 kg onions, peeled and sliced finely (2 3/4lb)
salt
pepper
12 anchovies
20 black olives, pitted

1
Mix the water with the sugar and the yeast, set aside ina warm place for about 5 minutes for the yeast to prove.
2
Sieve the flour into a large mixing bowl.
3
make a well in the middle and add the yeast mixture.
4
Combine into a dough.
5
Turn out onto a floured surface and knead for about 10 minutes until smooth and elastic.
6
Return to a lightly oiled bowl, cover with a clean cloth and leave to rise in a warm place for about 1 hour or until it has doubled in size.
7
In the meantime, heat the oil and butter in a large pan and add the onions.
8
Sprinkle with thyme, salt and pepper.
9
Cook on a low heat stirring frequently until the onions become soft and translucent.
10
When the dough has risen, knead it for a further five minutes.
11
Preheat the oven to Gas 6/400F/200C.
12
Roll out dough to a rectangle, about 8x12 inches.
13
Place on an oiled baking sheet or on a pizza stone and spread evenly with a layer of onions.
14
Arrange the anchovies in a criss-cross pattern over the onions and top with olives.
15
Set aside for another 10 minutes in a warm place, then bake for about 25 minutes, or until the crust is golden.

491

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 15 g dried yeast (1/2oz), 150 ml water, tepid (1/4pt), 1 tablespoon sugar, 275 g bread flour (9oz), and more.

Yes, Pissaladiere falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pissaladiere

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions