Pissaladière

Priprava

Sestavine

Postopek

Korak za korakom

1. 1

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

   Približno 5 min

   Kuharjeva opomba: 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.

   Približno 2 min

4. 4

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

   Približno 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.

   Približno 1 h

   Kuharjeva opomba: 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.

   Približno 5 min

   Kuharjeva opomba: 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.

   Približno 1 h

   Kuharjeva opomba: 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.

   Približno 10 min

   Kuharjeva opomba: 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.

    Približno 10 min

11. 11

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

    Približno 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.

    Približno 5 min

    Kuharjeva opomba: The dough should be about 1/2 inch thick.

13. 13

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

    Približno 1 min

14. 14

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

    Približno 2 min

15. 15

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

    Približno 2 min

16. 16

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

    Približno 2 min

17. 17

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

    Približno 35 min

18. 18

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

    Približno 15 min

    Kuharjeva opomba: Pissaladière is often served lukewarm or at room temperature.