Pissaladière Recipe
Quite similar to the popular Italian pizza in appearance and the sound of its name, the Pissaladière (click here for pronunciation) is a French dish consisting of a bread dough base and a topping of caramelised onion, black olives and anchovies. Originating from Nice in Southern France, it supposedly was invented when Pope Clement, a Frenchman, moved the Roman court to Avignon where the Roman chefs had to adapt their recipes for the use of local French ingredients.
With the sweetness of the onion, the salty olives and the intensity of the anchovies, this is a delicious appetiser and, in winter, the ideal snack to share in front of a fireplace. A bit of a challenge when it comes to finding a suitable wine partner, we found that the Leopard’s Leap Merlot has enough complexity as well as plenty of juicy notes to counter the intense flavour combination of the Pissaladière.
Visit us during Franschhoek Bastille Festival to enjoy a typical French bite or try our recipe at home! (click here for the easy video instructions.)
Pissaladière Recipe
Serves 6
For the dough
2¾ cups bread flour, plus extra for dusting
¼ cup semolina flour
2 tsp instant yeast
1½ tsp salt
1 cup warm water
3 tbsp olive oil
Method
Mix all the dry ingredients together. Mix in the wet ingredients and knead into a dough.
Leave the dough to prove in a warm place for 1 hour.
Once doubled in size, knock the dough back and roll out into a thin square shape or a round pizza shape.
Bake with a topping at 200 °C for 15 minutes, or until the base is golden brown.
For the topping
100 g butter
2 onions, finely sliced
fresh thyme
salt
black pepper
12 anchovy fillets
1 cup pitted olives
Method
In a wide-based pan, melt the butter and add the onions.
Slowly cook the onions at a medium to low heat until golden brown and caramelised.
Once caramelised, add the thyme, salt and pepper. Drain off any excess fat and leave to cool slightly.
Place the rolled out dough onto a baking tray. Generously line the base with the caramelised onions. Spread out the anchovy fillets on top, followed by the olives. Bake for 15 – 20 minutes.
Serve warm.
Quite similar to the popular Italian pizza in appearance and the sound of its name, the Pissaladière (click here for pronunciation) is a French dish consisting of a bread dough base and a topping of caramelised onion, black olives and anchovies. Originating from Nice in Southern France, it supposedly was invented when Pope Clement, a Frenchman, moved the Roman court to Avignon where the Roman chefs had to adapt their recipes for the use of local French ingredients.
With the sweetness of the onion, the salty olives and the intensity of the anchovies, this is a delicious appetiser and, in winter, the ideal snack to share in front of a fireplace. A bit of a challenge when it comes to finding a suitable wine partner, we found that the Leopard’s Leap Merlot has enough complexity as well as plenty of juicy notes to counter the intense flavour combination of the Pissaladière.
Visit us during Franschhoek Bastille Festival to enjoy a typical French bite or try our recipe at home! (click here for the easy video instructions.)
Pissaladière Recipe
Serves 6
For the dough
2¾ cups bread flour, plus extra for dusting
¼ cup semolina flour
2 tsp instant yeast
1½ tsp salt
1 cup warm water
3 tbsp olive oil
Method
Mix all the dry ingredients together. Mix in the wet ingredients and knead into a dough.
Leave the dough to prove in a warm place for 1 hour.
Once doubled in size, knock the dough back and roll out into a thin square shape or a round pizza shape.
Bake with a topping at 200 °C for 15 minutes, or until the base is golden brown.
For the topping
100 g butter
2 onions, finely sliced
fresh thyme
salt
black pepper
12 anchovy fillets
1 cup pitted olives
Method
In a wide-based pan, melt the butter and add the onions.
Slowly cook the onions at a medium to low heat until golden brown and caramelised.
Once caramelised, add the thyme, salt and pepper. Drain off any excess fat and leave to cool slightly.
Place the rolled out dough onto a baking tray. Generously line the base with the caramelised onions. Spread out the anchovy fillets on top, followed by the olives. Bake for 15 – 20 minutes.
Serve warm.
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