Photograph of the finished Pissaladière

France · Bánh hành tây cá cơm kiểu Nice

Pissaladière

1 hr 30 min Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 280 g
  • Photograph of Dry yeast Dry yeast 4 g
  • Photograph of Olive oil Olive oil 60 ml
  • Photograph of Onion Onion 800 g
  • Photograph of Salted anchovies Salted anchovies 60 g
  • Photograph of Black olives Black olives 80 g
  • Photograph of Thyme Thyme 4 g
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Salt Salt 8 g

Method

  1. 1 Mix the flour, yeast, salt, and warm water until you have a soft dough, then let it rise for 1 hour until it doubles in size.
  2. 2 Slice the onions thinly and sauté them with olive oil, garlic, and thyme leaves over low heat for 40 minutes, or until the onions are soft and mushy like jam.
  3. 3 Roll the dough into a thin layer on a tray, then spread the onions evenly over the surface.
  4. 4 Arrange the salted anchovies in a checkered pattern and place black olives in each square.
  5. 5 Bake at 210°C for 20 minutes, or until the edges are golden and crispy.
  6. 6 Drizzle with olive oil, cut into squares, and eat warm or cold.

With an appliance

  • Air fryer 1 hr 40 min

    Replace step 5: spray oil around the edges of the pastry, run the hot air oven at 225 degrees for 13 minutes and rotate the tray after 7 minutes; the edges crisp up faster after 7 minutes, large pastries must be made in two smaller batches.

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