Pissaladiere with fresh anchovies


  • 250 g of T65 flour
  • 8 g of dried yeast
  • 4 g of salt
  • 175 g of water
  • 4 tablespoon(s) of olive oil
  • 2 sprigs of fresh thyme
  • 1 teaspoon(s) of sugar
  • 1 kg of onions
  • 8 fresh anchovies
  • 8 black olives


  1. Mix the yeast with 1 tbsp. tablespoons of lukewarm water and let sit for 10 minutes. Pour the flour into the bowl of a food processor, add the salt to one side and the diluted yeast to the other. Pour the water into the center, 2 tbsp. tablespoon of olive oil and knead for 10 minutes. If you do this step by hand, knead for at least 20 minutes.

  2. Lightly roll out the dough into a rectangle, fold it into thirds, place it in a salad bowl and let it rest covered and at room temperature for 2 hours.

  3. Peel and finely slice the onions, sweat them in a pan with 2 tbsp. tablespoons of olive oil and thyme over low heat for 15 minutes, covered. Add the sugar and cook for 5 minutes, over high heat, stirring to caramelize. Salt lightly and let cool.

  4. Cut the heads of the anchovies, cut the belly and gut them. Cut them in half lengthwise, leaving the tail attached. Pour the swollen dough onto a baking sheet lined with baking paper, crush it to degas it and spread it into a disk 1 cm high. Spread the onions, decorate with anchovies and olives and bake for 20 minutes at 220°/th. 6-7. Serve the pissaladière warm or cold.

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