5 from 1 vote
Prep Time
20 mins
Cook Time
1 hr 40 mins
Total Time
2 hrs
Pissaladiere, a flatbread from the South of France, is a great recipe idea for the summer picnics since it can be eaten hot, cold than lukewarm.
Course: Appetizer
Cuisine: French
Servings: 8 people
Author: Mike Benayoun
For the dough
  • 4 cups all-purpose flour
  • 3 teaspoons active dry yeast
  • 6 tablespoons olive oil
  • 2 teaspoons salt
  • cup warm water
For the topping
  • 4 lb white onions , thinly sliced
  • 4 cloves garlic
  • 1 sprig thyme
  • 1 bay leaf
  • ½ teaspoon dried savory
  • 1 sprig oregano
  • ½ cup extra virgin olive oil
  • 20 black olives
  • 1 dozen anchovy fillets
  1. Dilute the yeast in a little warm water.
  2. Meanwhile, mix the flour with the salt, then add the yeast. Pour the warm water and mix.
  3. Then, pour the olive oil and knead for 5 minutes until the dough is homogeneous and forms a ball that pulls away from the edges of the bowl.
  4. Cover and allow to rest for an hour in a warm place.
  1. In a large pan, cook the sliced onions, ​​in olive oil with the unpeeled whole garlic cloves, thyme, bay leaf, savory and oregano. Cook on low heat, stirring regularly for at least 1h30, until you get a kind of compote.
  2. One hour into the cooking of the onions, spread the dough to the size of a baking sheet. Place the dough on the baking sheet and cover with a slightly damp cloth. Let rest for one hour.
  3. Preheat the oven to 410 F.
  4. Remove garlic cloves and aromatic sprigs from the cooked onions. Add a very small of amount of salt (anchovies and olives are already salted). Spread the onions on the dough with a skimmer or slotted spoon to allow the oil to drain.
  5. Decorate with filets of anchovy and black olives.
  6. Bake in preheated oven for 20 minutes. Pour in a drizzle of olive oil (optional) and serve with a chill rosé wine.