Pissaladière
Appetizers Dough French Budget Recipes
From this weekend's dough, I also made two pissaladières, a type of focaccia specific to Nice.
Ingredients
1/4 of the focaccia dough prepared here
Filling
2 large white onions (about 300 g after peeling)
1 thyme sprig
1 bay leaf
1 small rosemary sprig
50 ml dry white wine
1 tablespoon butter
salt, black pepper
2 tablespoons oil
anchovy fillets
How to prepare pissaladière
- From a quarter of the focaccia dough prepared here, I made two pissaladières. I divided the dough into two equal pieces.
- I greased two 10 x 16 cm pans with oil. I placed one piece of dough in each and, with oil-coated hands, spread them well in the pan to cover the entire bottom and climb slightly up the sides. I let them rise while I prepared the filling.
- Slice the onions into strips or wedges. Put the oil in a wide pan (at least 25 cm) and add the onion. Sprinkle with salt. Add the thyme leaves, bay leaf broken into a few pieces, and the whole rosemary sprig.
- Sauté the onion over low heat, stirring often so it doesn't burn. The onion should soften but not brown. The color will become slightly creamy as it softens, but you shouldn't fry it. It takes 20-30 minutes for this quantity. You'll know it's ready if you taste it and it no longer tastes raw at all in the center—it's soft and very sweet.
- Add the wine and simmer on higher heat until it evaporates almost completely and looks syrupy.
- Add the butter and stir until melted. Grind black pepper. Let cool. Remove the bay leaf and rosemary.
- Spread the onion over the dough, half on each, in an even layer across the surface. Place anchovy slices on top (on one I put 3 anchovies, on the other a rosemary sprig to make it vegetarian).
- Bake at 220°C for about 20-25 minutes, until the dough is done and the onion is lightly golden on top.
- Serve warm or at room temperature.
Pissaladière
