Pissaladière

Pissaladière is a classic focaccia from Niçoise cuisine, very close to Italian flavors. Here’s how to prepare it with an Italian touch.

Ingredients

• 250 g bread dough or pizza dough
• 600 g white onions
• 4 anchovy fillets in salt or olive oil
• 100 g black olives
• 3 tablespoons extra virgin olive oil
• 2 sprigs fresh thyme
• Salt and pepper to taste
• (For the Italian twist) One tablespoon of Taggiasca olives and a couple of teaspoons of salt-packed capers

Preparation

1. Start by thinly slicing the onions and sautéing them in a pan with olive oil over low heat until they become translucent and very tender, without browning. This may take about 30 minutes. Lightly salt and pepper.
2. Meanwhile, roll out the dough in a rectangular baking pan previously greased with a drizzle of oil, creating a slightly higher border on the sides.
3. Preheat the oven to 200 °C.
4. When the onions are ready, spread them evenly over the dough base.
5. Add the anchovy fillets on top of the onions, arranging them to create a grid pattern.
6. If you want to add an Italian touch, also add some rinsed and desalted capers and the Taggiasca olives.
7. Distribute the black olives over the surface and sprinkle with the thyme leaves.
8. Bake the Pissaladière for about 20-25 minutes or until the dough underneath is crispy and golden.
9. Serve the Pissaladière hot or at room temperature.

Trivia

The name “Pissaladière” comes from the term “peis salat,” which in Niçard means “salted fish,” referring to the anchovies, an essential ingredient of this focaccia. This dish is very popular on the French Riviera and is often enjoyed as an appetizer or for an aperitif with friends.