Pissaladière

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   In a large bowl, combine the water and active dry yeast, letting it sit for 5 minutes until foamy.

   Ongeveer 5 min

   Tip van de kok: Ensure your water is lukewarm (around 105-115°F or 40-46°C) to activate the yeast without killing it.

2. 2

   Add the all-purpose flour, olive oil, and salt to the yeast mixture.

3. 3

   Mix until a shaggy dough forms, then turn it out onto a lightly floured surface.

   Ongeveer 2 min

4. 4

   Knead the dough for about 8-10 minutes until it is smooth and elastic.

   Ongeveer 10 min

5. 5

   Lightly grease the bowl, place the dough back in, cover with a clean cloth, and let it rise in a warm place for 1 hour, or until doubled in size.

   Ongeveer 1 uur

   Tip van de kok: A slightly warm oven (turned off) can be a good place for dough to rise.

6. 6

   While the dough rises, prepare the onion topping; heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-low heat.

   Ongeveer 5 min

   Tip van de kok: Using a wide pot helps the moisture evaporate more easily from the onions.

7. 7

   Add the yellow onion to the pot, stirring to coat evenly with oil.

8. 8

   Cook the onions very slowly for 45-60 minutes, stirring occasionally, until they are very soft, deeply caramelized, and sweet.

   Ongeveer 1 uur

   Tip van de kok: Patience is key here; low and slow cooking prevents burning and develops maximum sweetness.

9. 9

   Stir in the garlic, thyme, bay leaf, salt, and black pepper during the last 10 minutes of cooking the onions.

   Ongeveer 10 min

   Tip van de kok: Adding garlic too early can cause it to burn and become bitter.

10. 10

    Remove the bay leaf and set the caramelized onions aside to cool completely.

    Ongeveer 10 min

11. 11

    Preheat your oven to 190°C (375°F).

    Ongeveer 15 min

12. 12

    Punch down the risen dough and gently press or roll it into a large rectangle (approximately 35x25 cm or 14x10 inches) on a lightly floured surface or directly in a baking sheet.

    Ongeveer 5 min

    Tip van de kok: The dough should be about 1/2 inch thick.

13. 13

    Transfer the dough to a baking sheet lined with parchment paper.

    Ongeveer 1 min

14. 14

    Spread the cooled caramelized onions evenly over the dough, leaving a small border around the edges.

    Ongeveer 2 min

15. 15

    Arrange the anchovy fillets in a lattice pattern on top of the onions.

    Ongeveer 2 min

16. 16

    Place one niçoise olive in the center of each diamond formed by the anchovies.

    Ongeveer 2 min

17. 17

    Bake for 30-35 minutes, or until the crust is golden brown and the topping is bubbling.

    Ongeveer 35 min

18. 18

    Remove from the oven and let it cool for at least 10-15 minutes before slicing and serving.

    Ongeveer 15 min

    Tip van de kok: Pissaladière is often served lukewarm or at room temperature.