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Pissaladière

Name: Pissaladière
Total time: 120 min
Yield: Serves 8
Cuisine: Monaco
Ingredients: 250g Bread flour; 4g Dry yeast; 150ml Water; 5 tbsp Olive oil; 4 Onion; 12 Anchovy; 16 (black) Green olives; A pinch Thyme; 1 tsp Salt; A pinch Black Pepper

Snack

⏱ 120 min

👥 Serves 8

Difficulty ⭐⭐

Bread dough topped with caramelized onions, olives, and anchovies — a specialty of the Mediterranean coast.

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📖 The Story Behind This Dish

Pissaladière comes from the Mediterranean coast of Monaco and Nice: slowly cooked amber onions are spread over bread dough, anchovies are laid in a lattice, and black olives are scattered on top before baking. Its name comes from 'pissalat,' a salted fish paste. Bakeries sell it cut in squares as a snack or with aperitifs.

🌆 Where it's eaten: At a bakery in Monaco's old town, an onion tart baked on a big tray is cut into squares lined with lattices of anchovy and black olives.

🥕 Ingredients (serves 8)

Bread flour 250g
Dry yeast 4g
Water 150ml
Olive oil 5 tbsp
Onion 4
Anchovy 12
Green olives 16 (black)
Thyme A pinch
Salt 1 tsp
Black Pepper A pinch

👩‍🍳 Instructions

Knead the bread flour, yeast, a pinch of salt, water, and 1 tbsp olive oil and let rise 1 hour.
Slice the onions and cook with the remaining olive oil and thyme on low for 40 minutes until amber.
Spread the dough thin on a baking sheet and spread the onions over it.
Lay the anchovies in a lattice, place the olives, and season with pepper.
Bake at 220°C for 20 minutes.

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