Pissaladière

Pregătirea ingredientelor

Ingrediente

Mod de preparare

Pas cu pas

1. 1

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

   Aproximativ 5 min.

   Nota bucătarului: 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.

   Aproximativ 2 min.

4. 4

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

   Aproximativ 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.

   Aproximativ 1 oră

   Nota bucătarului: 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.

   Aproximativ 5 min.

   Nota bucătarului: 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.

   Aproximativ 1 oră

   Nota bucătarului: 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.

   Aproximativ 10 min.

   Nota bucătarului: 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.

    Aproximativ 10 min.

11. 11

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

    Aproximativ 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.

    Aproximativ 5 min.

    Nota bucătarului: The dough should be about 1/2 inch thick.

13. 13

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

    Aproximativ 1 min.

14. 14

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

    Aproximativ 2 min.

15. 15

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

    Aproximativ 2 min.

16. 16

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

    Aproximativ 2 min.

17. 17

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

    Aproximativ 35 min.

18. 18

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

    Aproximativ 15 min.

    Nota bucătarului: Pissaladière is often served lukewarm or at room temperature.