Anti Inflammatory Pissaladière
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Learn more →Ingredients
8 servings
For the dough
- 2 ¼ tsp active dry yeast (1 standard packet)
- ¾ cup warm water (105–110°f / 40–43°c)
- 2 cups all-purpose flour, plus more for dusting
- ½ tsp salt
- 3 tbsp olive oil
For the topping
- 4 tbsp olive oil
- 3 lbs yellow onions (about 6 medium), thinly sliced
- ½ tsp salt
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 can (2 oz) oil-packed anchovy fillets, drained
- ½ cup niçoise olives or kalamata olives, pitted
For serving
- fresh thyme leaves, for garnish (optional)
Instructions
- 1
In a large mixing bowl or the bowl of a stand mixer, combine the warm water and yeast and let stand for 5 minutes, until foamy and fragrant.
- 2
Add the flour, salt, and olive oil to the yeast mixture. Mix by hand or with the dough hook on medium-low speed until a shaggy dough forms, then knead for 5–7 minutes until the dough is smooth, slightly tacky, and springs back when poked. Shape into a ball, place in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature for 1 hour, until roughly doubled in size.
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