Legendary Dishes | Pissaladière (anchovy, olive, onion flan / flatbread)

FRANCE

There is an argument that this anchovy-olive-olive oil-onion topped flatbread and flan predates the pizza of Naples. Named after the pissala (pissalat) flavouring made with puréed anchovies mixed with olive oil and ground bay, clove, pepper and thyme, the pissaladière is truly unique, with a flavour to die for, which is why it has remained popular among those who desire such salty tastes.

As for the argument, it is not relevant. Despite the similar sounding titles (pissaladiére and pizza) there is no familiarity. They evolved separately.

Flan

Dough – Shortcrust Pastry

  • 250 g white wheat flour, t405, t450, cold
  • 125 g butter, softened, cut into pieces
  • 1 egg, cold
  • 45 ml water, cold
  • 20 g sugar
  • Salt, pinch

Make the pastry dough, roll into a ball, wrap in clingfilm, chill for several hours.

Filling

  • 3.5 kg onions, chopped small
  • 500 g pie pastry dough
  • 60 g small black olives from Nice
  • 45 ml olive oil + 60 ml olive oil
  • 3 garlic cloves
  • 12 anchovies
  • 5 g black pepper
  • 3 cloves, ground
  • 2 g salt
  • 3 sprigs of thyme
  • 2 bay leaves, ground

Mash the anchovies with a fork, place in a bowl with 45 millilitres of olive oil, a large pinch each of black pepper and salt plus the bay leaves, cloves and thyme. Beat into a sauce. Sauté onions in 60 grams of oil over a high heat in a large pot for five minutes. Reduce heat to medium low, cook for 90 minutes, stirring occasionally to prevent sticking, until the onions turn brown and emulisfy. Divide dough into 250 g pieces. Roll each dough out into a round to fit into your flan tins. Preheat oven to 180°C. Smear the anchovy sauce over the surface of each dough, divide onion mixture and fill each flan. Press olives into the onion mixture. Bake for 30 minutes. Season before serving.

Flatbread

Dough – Pre-ferment

  • 200 g strong white flour
  • 120 ml water
  • 20 g yeast

Sieve flour into a large bowl, add yeast and water, form into a loose dough, leave to rise covered for 16 hours, desired temperature 23°C.

Final Dough

  • 350 ml water
  • 340 g pre-ferment
  • 250 g 00 flour
  • 200 g strong white flour
  • 25 g olive oil
  • 15 g yeast
  • 5 g salt

Activate yeast in 50 ml of lukewarm water, add to flour and salt in a large bowl, the remainder of the water and mix with a wooden spoon. Gradually add the pre-ferment in small amounts, mixing with the spoon. Finally drizzle in the olive oil, using the spoon to bring the ingredients together. Turn out onto a floured surface. Knead for 15 minutes. Leave to rise for two hours, degas once. dough temperature should be 23-24°c.

Topping

  • 8 kg onions, sliced
  • 120 ml olive oil + 120 ml olive oil + 20 ml olive oil
  • 200 g black olives
  • 64 anchovy fillets
  • 20 ml pissala
  • Seasonings

Sauté onions in 120 grams of oil over a low heat in a large pot, covered, for 45 minutes, stirring occasionally to prevent sticking. Divide dough into 300 g pieces, work 30 grams of oil into each dough. Roll each dough out to the size of a 30 cm x 40 cm baking tray (or something similar), leave to rise for 30 minutes. Preheat oven to 240°C. Smear a small amount of pissala over the surface of each dough, divide onions across each dough, followed by 50 g of olives, finishing with 16 anchovies on each dough. Bake each pissaladière for 15 minutes. Season before serving.