Name: pissaladière with anchovies, tomatoes & olives
Ingredients: 4 cups unbleached all-purpose flour ((512 grams)); 2 teaspoons kosher salt; 1 teaspoon instant yeast; 2 cups lukewarm water; 6 tablespoons extra-virgin olive oil, divided ((plus more for greasing)); 3 cups sliced onions - about 3 medium onions, halved & thinly sliced ((about 12 ounces)); pinch of kosher salt; 2 garlic cloves; 4 anchovies; 1 tablespoon capers; 1/2 cup coarsely chopped pitted kalamata olives ((about 3.5 ounces)); 1 cup diced tomatoes ((about 7 ounces))

You’re probably wondering what Pissaladière with Anchovies, Tomatoes & Olives could possibly be.

I had never heard of pissaladière before but the moment I saw a photo of this goodness, the decision was made. I knew I had to make this at home.

Pissaladière is a Provencal tart made on either a pizza-like dough or puff pastry.

It can be rectangular or circular although the rectangular version seems to be far more common.
It is similar to pizza, except instead of sauce there’s a layer of garlic, anchovies, capers & olive oil.
On top of that there’s a layer of sweet caramelized onions.
It’s finished off with diced tomatoes and chopped kalamata olives.

Pissaladière with Anchovies, Tomatoes & Olives is the perfect combination of sweet and salty.

The crust is doughy, chewy, and crispy all at once. Pretty tempting, right?

The dough is so easy to make…

Unbleached all-purpose flour
Kosher salt
Instant yeast
Lukewarm water

It’s all done by hand in a large bowl. I’m happy to make my own so that I can control the quality of the ingredients.

I’ve been using quite a bit of imported flour in my baking but recently have discovered Sunrise Flour Mill, based in Minnesota.

They use heritage organic grains and privately test for the presence of glyphosate in their wheat.

My family members who normally have an intolerance for gluten can eat my baked goods made from this wheat with no issues. We are so happy to have discovered these healthy grains.

How great is this? One bowl. One mixing utensil.

Make certain all of the flour is incorporated and moistened.
Cover the bowl and let it all rest in a warm spot for about an hour and a half.

It should then be about double in bulk and look like this…

I know I jumped ahead but wanted to show you the significant difference in the dough in that relatively short time.

While all that rising is happening, it’s a really good time to prepare the delicious toppings.

Extra-virgin olive oil
Sliced onions
Kosher salt
Garlic cloves
Anchovies
Capers
Pitted kalamata olives
Diced tomatoes

Since they’ll need about fifteen minutes on the stovetop, let’s get those sliced onions sautéing.

You can cut them in whatever direction you choose as long as they’re thinly sliced.

I find that using my mandolin produces uniform slices in a short period of time. With limited tears.

Make the anchovy puree…

I hope you’re not totally against the use of anchovies. We used to proclaim that we weren’t fans but that tune has changed.

Not only are they loaded with beneficial nutrients but including a small amount in certain dishes adds an undeniable amount of savory flavor.

In this recipe, they’re minced in a food processor so that you don’t need to worry about encountering a big chunk of an anchovy at any time. The flavoring is subtle but delicious.

This recipe calls for the use of a food processor. I suppose you could also use a Vitamix Blender. Since the amount of puree is so small, I like to use my mini processor. Whatever you’re comfortable using will be fine.

And speaking of this recipe, I discovered the formula for making this Pissaladière with Anchovies, Tomatoes & Olives in my new favorite cookbook… Bread Toast Crumbs by Alexandra Stafford.

Not only is it loaded with recipes for unlimited no-knead breads but also enticing ideas for meals and treats to go along with those amazing breads.

Back to making the puree for our Pissaladière with Anchovies, Tomatoes & Olives.

The amount of flavor packed into that small amount of puree is huge.

All that’s left to prepare for the toppings are the tomatoes and olives.

Give them a rough chop and you’re all set.

Time to assemble your Pissaladière with Anchovies, Tomatoes & Olives.

Remember that risen dough I showed you earlier. Just in case you forgot, here it is again.

Have a parchment paper lined 13″ by 18″ rimmed sheet pan on standby.
Pour 3 tablespoons of olive oil in the center of the pan.
It will seem like a lot but it will disburse as you shape your dough and add a ton of flavor and texture to your final dish.
Deflate the dough by releasing it from the sides with two forks.
Keep rotating the bowl as you release the dough until you are able to form a rough ball and lift it onto the puddle of waiting olive oil.
Roll it around so that it is fully coated and let it rest uncovered for 20 minutes.

After the 20-minute rest, lightly grease your hands and maneuver the dough until it reaches (or just about reaches) the sides of the pan.
If you find it pulling back as you work with it, let it rest for another 5-minutes and try again.
Using all of your fingertips, dimple the dough as you stretch it.
Once the dough is ready, evenly spread the anchovy puree over the entire surface.
Followed by the caramelized onions, olives & tomatoes.
Again, use your fingertips to dimple the dough some more and really get those toppings in there.

Your creation is ready for the oven.

And, by the way, your kitchen is about to smell so good.

When cool enough to handle, transfer your pissaladière to a large cutting board.

After about ten minutes, cut it into squares or strips.

Be prepared to impress your crowd with this Pissaladière with Anchovies, Tomatoes & Olives.

It is delicious whether eaten while still warm or even at room temperature.

pissaladière with anchovies, tomatoes & olives

Recipe from Bread Toast Crumbs by Alexandra Stafford

Servings 1 13 x 18 Pissaladière

Author Rosemary Stelmach

Ingredients

FOR THE DOUGH

4 cups unbleached all-purpose flour (512 grams)
2 teaspoons kosher salt
1 teaspoon instant yeast
2 cups lukewarm water

FOR ASSEMBLY OF PISSALADIÈRE

6 tablespoons extra-virgin olive oil, divided (plus more for greasing)
3 cups sliced onions - about 3 medium onions, halved & thinly sliced (about 12 ounces)
pinch of kosher salt
2 garlic cloves
4 anchovies
1 tablespoon capers
1/2 cup coarsely chopped pitted kalamata olives (about 3.5 ounces)
1 cup diced tomatoes (about 7 ounces)

Instructions

Make the dough: In a large bowl, whisk together the flour, salt and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Cover the bowl with a damp cotton towel or plastic wrap. Set aside in a warm spot to rise for about 1 1/2 hours, until the dough has doubled in volume.
For the pissaladière toppings: In a large sauté pan, heat 1 tablespoon olive oil over high heat. When it begins to shimmer, add the onions and a pinch of salt. Immediately reduce the heat to medium-low and cook, stirring every few minutes, until the onions are lightly golden, about 15 minutes.
Meanwhile, in a food processor, mince the garlic and anchovies together. Add 2 tablespoons of oil and blend until smooth. Add the capers and pulse to coarsely chop. Add the olives and pulse again to coarsely chop. Set aside.
Set a rack in the middle of the oven and preheat it to 425°F. Line a 13" by 18" rimmed sheet pan with parchment paper. Pour the remaining 3 tablespoons oil on the prepared sheet pan. Using two forks, deflate the dough by releasing it from the sides of the bowl pulling it toward the center. Rotate the bowl quarter turns as you deflate, turning the mass into a rough ball. Use the forks to lift the dough onto the oil on the prepared sheet. Roll the dough ball in the oil to coat it all over. Let it rest uncovered, without touching it, for 20 minutes.
With lightly greased hands, press down on the dough, using all 10 fingers to dimple and stretch the dough outward. Pull gently on the ends and stretch them toward the corners of the sheet pan. If the dough begins to resist being stretched, let it rest for 5 minutes, then stretch it again, continuing until it fits most of the sheet pan.
Spread the anchovy puree over the surface of the dough, followed by the sautéed onions then the olives and tomatoes. Use all 10 fingers again to dimple the dough and gently stretch it.
Transfer the sheet pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pissaladière from the oven and when cool enough to handle, transfer it to a cutting board. Let it cool for 10 minutes before cutting it into squares or strips.

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