Entree: France – Provence – Pissaladière (Provençal caramelized onion flatbread topped with anchovies and black olives)

Serving Size: 4

Approximate Time

Prep 1 hr 20 min

Cook 20 min

Additional 1 hr

Total 2 hrs 40 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 2 1/4 tsp (7 g) active dry yeast
- 1 tsp (5 g) sugar
- 1 tsp (6 g) fine salt
- 1 cup (240 ml) warm water (about 105–110°F / 40–43°C)
- 3 tbsp (45 ml) extra-virgin olive oil, plus more for brushing
- 4 large yellow onions, thinly sliced, approx. 1.5 lb (680 g)
- 2 tbsp (28 g) unsalted butter
- 1 tsp (4 g) sugar for onions
- 2 sprigs fresh thyme or 1/2 tsp (1 g) dried thyme
- 12 anchovy fillets, approx. 2 oz (60 g), rinsed and patted dry
- 20 Niçoise or small black olives, pitted, approx. 3 oz (85 g)
- Freshly ground black pepper to taste
- Coarse sea salt for finishing
- Extra flour for dusting as needed

Instructions

1. Make the dough: In a bowl, combine yeast, sugar, and warm water; let sit 5 minutes until foamy. Whisk in 2 tbsp (30 ml) olive oil, then stir in flour and 1 tsp (6 g) salt until a shaggy dough forms. Knead on a floured surface 6–8 minutes until smooth, or use a stand mixer with dough hook 4–5 minutes. Place in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1 hour.
2. Caramelize the onions: While dough rises, heat 2 tbsp (30 ml) olive oil and 2 tbsp (28 g) butter in a large skillet over medium-low heat. Add sliced onions, 1 tsp (4 g) sugar, thyme, and a pinch of salt. Cook slowly, stirring occasionally, until deep golden and jammy, 35–45 minutes. Remove thyme sprigs and adjust seasoning with black pepper; set aside to cool slightly.
3. Preheat and shape: Preheat oven to 450°F (230°C). Punch down dough and divide into two portions for thin tarts or keep whole for one large tart. On a lightly floured surface, stretch or roll each portion into a thin oval or rectangle about 10x12 inches (25x30 cm). Transfer to a baking sheet lined with parchment.
4. Assemble: Brush dough lightly with remaining 1 tbsp (15 ml) olive oil. Spread an even layer of caramelized onions over the surface, leaving a small border. Arrange anchovy fillets in a lattice or rows across the onions, then tuck olives into the onion layer. Sprinkle with a little coarse sea salt if desired.
5. Bake and finish: Bake 12–18 minutes until crust is golden and edges crisp. Remove from oven and let rest 5 minutes. Drizzle lightly with a little extra-virgin olive oil and scatter a few cracks of black pepper. Slice and serve warm or at room temperature.