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RECIPE
12 INGREDIENTS 15 STEPS 2hr 45min

Pissaladière with Ancohvies

This delicious Pissaladière is layered with garlic, anchovies, capers, and olive oil. On top of that, there’s a layer of sweet caramelized onions. It’s finished off with diced tomatoes and chopped kalamata olives. It’s the perfect combination of sweet and salty. The crust is doughy, chewy, and crispy all at once. Pretty tempting, right?
Pissaladière with Ancohvies Recipe | SideChef
This delicious Pissaladière is layered with garlic, anchovies, capers, and olive oil. On top of that, there’s a layer of sweet caramelized onions. It’s finished off with diced tomatoes and chopped kalamata olives. It’s the perfect combination of sweet and salty. The crust is doughy, chewy, and crispy all at once. Pretty tempting, right?
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
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I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
2hr 45min
Total Time
$10.24
Cost Per Serving

Ingredients

Servings
1
US / METRIC

Dough

1/2 Tbsp
2 cups
Lukewarm Water

Pissaladière

1/3 cup
Extra-Virgin Olive Oil , divided
plus more for greasing
3 cups
Sliced Onions
about 3 medium onions
2 cloves
4
Anchovies
1 Tbsp
1/2 cup
Pitted Roughly Chopped Kalamata Olives
about 3.5 oz
1 cup
Diced Tomatoes
about 7 oz
Save Time,
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Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
2865
FAT
100.2 g
PROTEIN
62.0 g
CARBS
433.5 g

Author's Notes

Makes a 13x19 Pissaladière.

Cooking Instructions

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Step 1
To make the dough, in a large bowl, whisk together the Unbleached All Purpose Flour (4 cups) , Kosher Salt (1/2 Tbsp) , and Instant Dry Yeast (1 tsp) . Add the Water (2 cups) . Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball.
Step 2
Cover the bowl with a damp cotton towel or plastic wrap. Set aside in a warm spot to rise for about 1 1/2 hours, until the dough has doubled in volume.
Step 3
To prepare the pissaladière toppings, in a large sauté pan, heat Extra-Virgin Olive Oil (1 Tbsp) over high heat.
Step 4
When it begins to shimmer, add Onions (3 cups) and Kosher Salt (1 pinch) . Immediately reduce the heat to medium-low and cook, stirring every few minutes, until the onions are lightly golden, about 15 minutes.
Step 5
Meanwhile, in a food processor, mince the Garlic (2 cloves) and Anchovies (4) together. Add Extra-Virgin Olive Oil (2 Tbsp) [divided] and blend until smooth.
Step 6
Add the Capers (1 Tbsp) and pulse to coarsely chop. Set aside.
Step 7
Set a rack in the middle of the oven and preheat it to 425 degrees F (220 degrees C).
Step 8
Line a 13x18-inch rimmed sheet pan with parchment paper. Pour the remaining Extra-Virgin Olive Oil (3 Tbsp) on the prepared sheet pan.
Step 9
Using two forks, deflate the dough by releasing it from the sides of the bowl pulling it toward the center. Rotate the bowl quarter turns as you deflate, turning the mass into a rough ball.
Step 10
Use the forks to lift the dough onto the oil on the prepared sheet. Roll the dough ball in the oil to coat it all over. Let it rest uncovered, without touching it, for 20 minutes.
Step 11
With lightly greased hands, press down on the dough, using all 10 fingers to dimple and stretch the dough outward. Pull gently on the ends and stretch them toward the corners of the sheet pan. If the dough begins to resist being stretched, let it rest for 5 minutes, then stretch it again, continuing until it fits most of the sheet pan.
Step 12
Spread the anchovy puree over the surface of the dough, followed by the sautéed onions then the Kalamata Olives (1/2 cup) and Diced Tomatoes (1 cup) . Use all 10 fingers again to dimple the dough and gently stretch it.
Step 13
Transfer the sheet pan to the oven and bake for 25-30 minutes, until the underside is golden and crisp
Step 14
Remove the pissaladière from the oven and when cool enough to handle, transfer it to a cutting board. Let it cool for 10 minutes.
Step 15
Once cooled, cut it into squares or strips. Enjoy!
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Nutrition Per Serving
Calories
2865
% Daily Value*
Fat
100.2 g
128%
Saturated Fat
15.1 g
76%
Trans Fat
0.0 g
--
Cholesterol
12.8 mg
4%
Carbohydrates
433.5 g
158%
Fiber
16.6 g
59%
Sugars
40.9 g
--
Protein
62.0 g
124%
Sodium
8114.6 mg
353%
Vitamin D
--
--
Calcium
357.7 mg
28%
Iron
19.6 mg
109%
Potassium
1741.5 mg
37%
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