Pissaladière
The powerhouse trifecta of anchovies, olives, and caramelized onions flavors this signature Provençal dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Saucepan
- Mixing bowl
- Whisk
- Kitchen scale
- Measuring cup
- Measuring spoon
- Plastic wrap
- Rolling pin
- Baking sheet
- Oven
- Stove
- Chef's knife
- Cutting board
- Spoon
- Wooden spoon
- Kitchen timer
- Parchment paper
- Pastry brush
Ingredients
- 1 package (¼ oz.) active dry yeast
- 3 cups all-purpose flour (15 oz.), plus more for dusting
- ¾ cup extra-virgin olive oil, plus more for greasing
- 1 Tbsp. kosher salt, plus more to taste
- 20 oil-cured anchovies, drained and finely chopped
- 12 medium yellow onions (5 lb.), thinly sliced lengthwise
- 4 sprigs thyme
- 2 sprigs rosemary
- 2 bay leaves
- Freshly ground black pepper, to taste
- ½ cup pitted, halved black olives
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