Nutrition Facts
12 servings
12
Recipe for Pissaladière
This pissaladière recipe is offered by chef Julia Sedefdjian, owner of a starred restaurant. Photo credit: Pierre Lucet Penato.
Bread dough
500 Flour
150 Water
10 Salt
15 Baker's yeast
100 Olive oil
Onion confit
2 Shredded onion
100 Olive oil
1 Herb bundle
2 cloves Garlic
Finishing
50 Nice Olive
50 Salted anchovies
Directions
1
Peel the onions, finely slice them, and put them in a large pot with the olive oil, garlic cloves, and herbs. Season with salt and pepper, cover, and let simmer over low heat for 45 minutes. Remove the garlic at the end of cooking.
2
Prepare the sourdough starter: on a work surface or in a mixing bowl, place 125 g of flour, create a well in the center, and add the yeast dissolved in a little warm water.
3
Mix everything together to form a ball of dough and let it rest covered with a cloth. In half an hour, the dough should double in volume.
4
Arrange the remaining flour in a mound, add water, olive oil, and salt in the center. Work the dough by adding water until the desired consistency is achieved. Add the starter to the dough and knead everything together.
5
Let it rest for one hour covered.
6
Grease a pie dish or a baking tray, roll out the dough to a thickness of 1/2 cm, add the onions, and decorate with anchovies and olives.
7
To finish, place in the preheated oven for 18 minutes at 190 degrees. Season with pepper after removing from the oven.
Ingredients
Bread dough
500 Flour
150 Water
10 Salt
15 Baker's yeast
100 Olive oil
Onion confit
2 Shredded onion
100 Olive oil
1 Herb bundle
2 cloves Garlic
Finishing
50 Nice Olive
50 Salted anchovies
Directions
Directions
1
Peel the onions, finely slice them, and put them in a large pot with the olive oil, garlic cloves, and herbs. Season with salt and pepper, cover, and let simmer over low heat for 45 minutes. Remove the garlic at the end of cooking.
2
Prepare the sourdough starter: on a work surface or in a mixing bowl, place 125 g of flour, create a well in the center, and add the yeast dissolved in a little warm water.
3
Mix everything together to form a ball of dough and let it rest covered with a cloth. In half an hour, the dough should double in volume.
4
Arrange the remaining flour in a mound, add water, olive oil, and salt in the center. Work the dough by adding water until the desired consistency is achieved. Add the starter to the dough and knead everything together.
5
Let it rest for one hour covered.
6
Grease a pie dish or a baking tray, roll out the dough to a thickness of 1/2 cm, add the onions, and decorate with anchovies and olives.
7
To finish, place in the preheated oven for 18 minutes at 190 degrees. Season with pepper after removing from the oven.
Notes
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