Anchovy pissaladière


  • 500g of flour
  • 1 sachet of dried baking yeast
  • 1 tube of pissalat (anchovy paste)
  • 1kg of onions
  • Olives
  • Water
  • Olive oil
  • Pepper


  • Prepare the onions the night before serving, as these should be cold when making the recipe.
  • Cut the onions into strips and brown them in olive oil until they turn transparent (20-30 minutes).
  • Add pepper to taste, followed by a third of the contents of the tube of pissalat. Do not wash the onions.
  • Preparing the dough: measure out 500g of flour into a salad bowl, make a well-like structure in the centre and place the yeast, which should be dissolved in 7 tablespoons of lukewarm water, here. Slightly salt then add 5 tablespoons of olive oil.
  • Knead by hand until the dough is pliant. Add more flour or water, depending on how dry or too pliant the dough is, until you’ve got a ball which peels off of the dish perfectly with nothing sticking.
  • Place the dough on the baking tray you’ll be using, then leave to rise for 90 minutes at room temperature.
  • Spread out 2 tablespoons of olive oil on a baking tray and then spread it out by hand. Add an even layer of onions to the dough, then the olives and lastly a drizzle of olive oil. Let stand for the amount of time it takes to preheat the oven.
  • Preheat the oven to 200°C (gas mark 6). Place the pissaladière in the oven and cook for around 15 minutes. Keep an eye on it so the onions don’t burn.

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