Pissaladière Recipe

Steps

1. For the dough, STAND MIXER METHOD: In the bowl of a stand mixer, add the yeast, sugar, and water, and mix using a fork just to combine. Let sit until foamy, about 10 minutes. Mix in the oil and salt. Add half of the flour and use a fork just to combine. Add the remaining flour, attach the dough hook to the mixer, and knead at medium-low speed for 8 to 10 minutes. Stop the mixer from time to time to scrape down the hook and the bowl. If the dough is very sticky and keeps creeping up the hook, add a bit of flour, 1 tbsp (15 g) at a time, until the dough stops sticking so much. (You shouldn’t need to add more than ¼ cup / 30 g additional flour.)
2. By the end of the kneading process, the dough should come together in a ball and feel smooth to the touch. Transfer to a large, lightly oiled bowl, cover with plastic wrap, and let sit in a warm, non-drafty place until doubled in size, about 1 ½ hours.
3. For the dough, HAND METHOD: In a large bowl, stir together the yeast, sugar, and water. Let sit until foamy, about 10 minutes. Stir in the oil and salt. Add the flour and mix until the ingredients come together in a craggy ball of dough. Transfer to a lightly floured surface. Knead for 10 minutes, or until the dough feels smooth to the touch. If the dough is very sticky, add a bit of flour, 1 tbsp (15 g) at a time, until the dough stops sticking. (You shouldn’t need to add more than ¼ cup / 30 g additional flour.) Transfer to a large, lightly oiled bowl, cover with plastic wrap, and let sit in a warm, non-drafty place until doubled in size, about 1 ½ hours.
4. For the caramelized onions: While the dough rises, set a large saute pan over medium heat, add the butter and oil, and stir until the butter is melted. Add the sliced onions, sprinkle with the salt and some black pepper; stir to coat the onions with the oil and butter mixture. Reduce the heat to low, cover, and cook, stirring from time to time, until the onions are very soft and starting to caramelize, about 25 minutes. Uncover and cook for 2–3 minutes more to evaporate any leftover liquids. Transfer to a bowl to cool.
5. For the anchoïade: In a small bowl, add all the dressing ingredients. Stir to combine. Set aside.
6. To bake: Generously grease an 18 x 13-in (45 x 33 cm) baking sheet (half sheet pan) with oil. Transfer the dough onto the sheet. Using your fingers, gently press the dough into the sheet, stretching it until it completely covers the baking sheet. Cover with plastic wrap and let the dough rise until almost doubled in size, about 1 hour more.
7. Preheat the oven to 500°F (260°C) for at least 30 minutes (the oven needs to be very hot). Uncover the dough. Create indentations all over by pressing the tip of your fingers into the dough. Brush the whole surface (right up to the edges) with the dressing. Scatter the caramelized onions over the dough, leaving a 1-in (2 cm) border all around. Bake until the pissaladière is golden brown around the edges, 20 to 25 minutes.
8. Remove from the oven and let cool slightly, about 10 minutes.
9. SERVING: Scatter with the olives and some fresh herbs. Serve immediately.
10. STORAGE: You can prepare the pissaladière up to a day in advance. Let it cool completely to room temperature, then cover with plastic wrap. Refrigerate. Warm up in a 350°F (175°C) oven for 8 to 10 minutes, then garnish with olives and herbs right before serving.
11. NOTES: Pissaladière is traditionally garnished with whole olives, but I find it difficult to truly enjoy the dish when you need to manage olive pits. I prefer using pitted olives, and I strongly recommend using olives packed in olive oil because these have a smoother flavor than the ones packed in brine.If you can’t find Niçoise olives, you can use Italian Taggiasche or Greek Kalamata olives instead.