Pissaladière Provençale
Background and History
Originating from the picturesque region of Provence in the south of France, Pissaladière Provençale is a traditional dish that perfectly encapsulates the Mediterranean flavors and rich culinary traditions of the area. While it closely resembles a pizza, there are distinct differences that set this savory tart apart. The roots of Pissaladière can be traced back to ancient Roman times when flatbreads were baked with a variety of toppings. The word 'pissaladière' itself is derived from 'pissalat,' a condiment made of puréed anchovies and spices, which is a key flavor component of this dish. Traditionally, it features a base of caramelized onions, accented with anchovies and black olives, laid atop a soft bread-like crust.
Ingredients
- All-purpose flour - 250g
- Active dry yeast - 7g
- Sugar - 1 tsp
- Salt - 1/2 tsp
- Olive oil - 2 tbsp, plus extra for drizzling
- Warm water - 150ml
- Onions - 1 kg, thinly sliced
- Garlic cloves - 2, minced
- Anchovy fillets - 12 pieces
- Black olives - A handful, preferably Niçoise
- Thyme - A few sprigs
- Bay leaf - 1
- Black pepper - To taste
Preparation
Step 1: Preparing the Dough
Start by combining warm water, sugar, and active dry yeast in a bowl; let it sit for about 5 minutes until it becomes frothy. In another large bowl, mix all-purpose flour with salt. Make a well in the middle and pour in the yeast mixture along with 2 tablespoons of olive oil. Knead the mixture until it forms a smooth dough.
Transfer the dough to a lightly oiled bowl, cover it with a cloth, and let it rise in a warm place until it doubles in size (about 1 to 1.5 hours).
Step 2: Caramelizing the Onions
While the dough is rising, heat a generous amount of olive oil in a large skillet over a gentle flame. Add the onions and sprinkle with some salt. Cook slowly, stirring frequently, until the onions turn a deep, luscious amber color. This should take about 30 to 40 minutes. To enhance the flavor, add the garlic, thyme, and the bay leaf, and cook for a few more minutes. Remove the bay leaf before assembling the Pissaladière.
Cooking Process
Step 3: Assembling the Pissaladière
Once the dough has risen, preheat your oven to 220°C (428°F). Roll out the dough on a floured surface into a thin rectangle or circle, according to your baking sheet size. Transfer it onto the sheet and create slight borders around the edges by pinching the dough.
Spread the caramelized onions evenly over the surface of the dough. Decorate the top with anchovy fillets, crisscrossed in a lattice pattern, and dot the intersections with black olives.
Step 4: Baking
Place the Pissaladière in the preheated oven and bake for about 15-20 minutes until the edges are golden and the onions are slightly crisp. Remove from the oven and allow it to cool for a few minutes.
Enjoying Your Pissaladière
The Pissaladière Provençale is best enjoyed warm, ideally accompanied by a crisp green salad and a glass of rosé wine to complement the savory toppings. Its robust flavors make it perfect as an appetizer, main course, or even a midday snack. Don’t forget to set a cooking timer next time you recreate this delight to ensure everything is cooked to perfection.