Pissaladiere

Name: Pissaladiere
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Mediterranean, French, European
Ingredients: 651 milliliters (or more) all purpose flour; 20 fillets drained anchovy fillets; 2 bay leaves; 59 milliliters (1/2 stick) butter; 1 Tbsp dry yeast (from 2 envelopes); 1 Tbsp chopped fresh thyme; 20 oil-cured black olives, pitted; 3 Tbsps extra-virgin olive oil; 6 Tbsps extra-virgin olive oil; 3 kilograms onions, thinly sliced; 4 fresh rosemary sprigs; 1 teaspoon salt; 1 teaspoon sugar; 6 fresh thyme sprigs; 237 milliliters warm water (105°F to 115°F); 12 servings Yellow ornmeal

Pissaladiere might be just the side dish you are searching for. This recipe serves 12. This recipe covers 12% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 7g of protein, 16g of fat, and If you have sugar, thyme, onions, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 350F.

Equipment you will use

Oven

Place butter on heavy large rimmed baking sheet; place in oven until butter melts, about 5 minutes.

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Butter

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Baking Sheet

Oven

Spread half of onions on baking sheet; top with 3 thyme sprigs, 2 rosemary sprigs and 1 bay leaf.

Ingredients you will need

Fresh Thyme

Bay Leaves

Rosemary

Onion

Spread

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Baking Sheet

Sprinkle with salt and pepper.

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Salt And Pepper

Drizzle with 3 tablespoons oil. Top with remaining onions, 3 thyme sprigs, 2 rosemary sprigs, and 1 bay leaf.

Ingredients you will need

Fresh Thyme

Bay Leaves

Rosemary

Onion

Cooking Oil

Sprinkle with salt and pepper.

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Salt And Pepper

Drizzle with 3 tablespoons oil (onion layer will be about 2 1/2 inches thick but will settle during baking).

Ingredients you will need

Onion

Cooking Oil

Bake until onions are very tender and golden, stirring and turning every 30 minutes, about 2 hours total. Cool. Discard herb sprigs and bay leaves. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)

Ingredients you will need

Bay Leaves

Onion

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Oven

Pour 1 cup warm water into small bowl; sprinkle yeast and sugar over. Stir to blend.

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Sugar

Water

Yeast

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Bowl

Let stand until foamy, about 10 minutes.

Blend 2 3/4 cups flour and salt in processor.

Ingredients you will need

All Purpose Flour

Salt

Add yeast mixture and 2 tablespoons oil; process until dough clumps together, adding more flour by tablespoonfuls if dough is sticky. Process until shiny ball forms, about 1 minute. Turn dough out onto floured work surface and knead until smooth and elastic, about 5 minutes. Coat large bowl with remaining 1 tablespoon oil.

Ingredients you will need

Dough

All Purpose Flour

Yeast

Cooking Oil

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Bowl

Add dough to bowl; turn to coat with oil. Cover with plastic wrap, then kitchen towel.

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Dough

Wrap

Cooking Oil

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Kitchen Towels

Plastic Wrap

Bowl

Let rise in warm draft-free area until doubled in volume, about 1 1/2 hours. Punch down dough; cover and let rise until puffed and almost doubled, about 1 hour.

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Dough

Punch

Sprinkle heavy 17x11x1-inch baking sheet with cornmeal.

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Cornmeal

Equipment you will use

Baking Sheet

Roll out dough on lightly floured surface to 18x12-inch rectangle.

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Dough

Roll

Transfer to prepared baking sheet; press edges of dough up along sides and corners of sheet. Cover with dry kitchen towel; let rise until slightly puffed, 1 hour.

Ingredients you will need

Dough

Equipment you will use

Kitchen Towels

Baking Sheet

Preheat oven to 475F.

Equipment you will use

Oven

Spread onions over top of dough. Arrange anchovies and olives atop.

Ingredients you will need

Anchovies