Pissaladiere — Print Recipe — The Culinary Codex

A golden-crusted flatbread smothered in deeply caramelized onions, draped with briny anchovy fillets and dotted with black olives.

Ingredients

1 Make dough: mix flour, yeast, salt, 2 tbsp olive oil, and warm water. Knead 8 min. Rise 1 hour.
2 Slowly cook onions in 3 tbsp olive oil with garlic, bay leaves, thyme, and salt over low heat for 45 min until deeply caramelized and jammy.
3 Roll dough to fit a large baking sheet. Spread the caramelized onions evenly over the surface.
4 Arrange anchovy fillets in a lattice pattern. Place olives in the diamond spaces between.
5 Bake at 220°C (425°F) for 20-25 min until the crust is golden and crisp.
6 Cool slightly, cut into rectangles, and serve warm or at room temperature.

Did You Know?

The name derives from pissalat, a fermented fish paste once used instead of whole anchovies, connecting Monaco to ancient Roman garum traditions.