Pissaladière
Ingredients
The Dough
-
1
batch
yeasted focaccia, made through step 1
-
1
batch
sourdough focaccia, made through step 3
For Assembly
-
6
tablespoons
extra-virgin olive oil, plus more for greasing
-
3
cups
sliced onions (about 3 medium onions, halved and thinly sliced)
-
1
pinch
kosher salt
-
2
cloves
garlic
-
4
anchovies
-
1
tablespoon
capers
-
½
cup
coarsely chopped pitted kalamata or niçoise olives
-
1
cup
diced tomatoes
Instructions
- Make focaccia dough according to your preferred recipe until it completes its bulk fermentation.
- Transfer the dough to a buttered and oiled pan and let it rise for 3 to 5 hours.
- Sauté onions in olive oil with a pinch of salt until lightly golden, about 15-20 minutes.
- In a food processor, blend garlic and anchovies, then add olive oil, capers, and olives to make a coarse purée.
- Prepare a sheet pan with parchment paper or oil, then transfer the dough and let it rest.
- Preheat the oven to 425°F.
- Dimple and stretch the dough to fit the pan, then layer sautéed onions, anchovy purée, and tomatoes on top.
- Bake for 25 to 30 minutes until golden and crisp, then cool slightly before cutting into squares.
Nutrition Facts (estimated)
Servings
8 to 10
Calories
250
Total fat
14g
Total carbohydrates
28g
Total protein
6g
Sodium
500mg
Cholesterol
20mg
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