222 • Pissaladière, Traditional Focaccia From Nice 🇫🇷 Recipe by Mara
Cooking Instructions 1 Start with the dough, which will be the base: In the bowl of a stand mixer, combine the bread flour, semolina flour, and all-purpose flour with the instant dry yeast. Warm the water slightly and pour most of it over the flours, reserving a little in case you don't need it all. Add the sugar and olive oil. Begin mixing, then add the salt and the remaining water if needed (or just enough to make a fairly soft dough). Shape the dough into a ball. 2 Warm a little water in a pot (do not let it boil) and place the bowl with the dough on top, covered with a plate (if the bowl is metal), to help it rise. Alternatively, place the bowl in a warm, draft-free spot, always covered. 3 Now prepare the onions: Peel and thinly slice them into julienne strips. Sauté them with the sliced or minced garlic clove in plenty of olive oil. Make sure they don't burn—let them cook slowly and thoroughly. This will take some time. 4 After about 20 minutes of cooking, add the bay leaf, thyme, oregano, and anchovies. Let the anchovies melt into the onions to add flavor. Cook a bit longer. 5 To make the onion cream for the base, blend 3-4 tablespoons of the cooked onions with 4 anchovy fillets. 6 When the dough has doubled in size, spread it out on a well-oiled baking sheet, then spread the onion cream over the surface. 7 Remove the bay leaf from the cooked onions and spread the onions over the dough, leaving the edges clear. Arrange the anchovy fillets diagonally across the top and scatter the olives in between. 8 Bake in a preheated oven at 375°F (190°C) with bottom heat and convection, until golden brown. Serve warm. 1 Start with the dough, which will be the base: In the bowl of a stand mixer, combine the bread flour, semolina flour, and all-purpose flour with the instant dry yeast. Warm the water slightly and pour most of it over the flours, reserving a little in case you don't need it all. Add the sugar and olive oil. Begin mixing, then add the salt and the remaining water if needed (or just enough to make a fairly soft dough). Shape the dough into a ball. 1 Start with the dough, which will be the base: In the bowl of a stand mixer, combine the bread flour, semolina flour, and all-purpose flour with the instant dry yeast. Warm the water slightly and pour most of it over the flours, reserving a little in case you don't need it all. Add the sugar and olive oil. Begin mixing, then add the salt and the remaining water if needed (or just enough to make a fairly soft dough). Shape the dough into a ball. 2 Warm a little water in a pot (do not let it boil) and place the bowl with the dough on top, covered with a plate (if the bowl is metal), to help it rise. Alternatively, place the bowl in a warm, draft-free spot, always covered. 2 Warm a little water in a pot (do not let it boil) and place the bowl with the dough on top, covered with a plate (if the bowl is metal), to help it rise. Alternatively, place the bowl in a warm, draft-free spot, always covered. 3 Now prepare the onions: Peel and thinly slice them into julienne strips. Sauté them with the sliced or minced garlic clove in plenty of olive oil. Make sure they don't burn—let them cook slowly and thoroughly. This will take some time. 3 Now prepare the onions: Peel and thinly slice them into julienne strips. Sauté them with the sliced or minced garlic clove in plenty of olive oil. Make sure they don't burn—let them cook slowly and thoroughly. This will take some time. 4 After about 20 minutes of cooking, add the bay leaf, thyme, oregano, and anchovies. Let the anchovies melt into the onions to add flavor. Cook a bit longer. 4 After about 20 minutes of cooking, add the bay leaf, thyme, oregano, and anchovies. Let the anchovies melt into the onions to add flavor. Cook a bit longer. 5 To make the onion cream for the base, blend 3-4 tablespoons of the cooked onions with 4 anchovy fillets. 5 To make the onion cream for the base, blend 3-4 tablespoons of the cooked onions with 4 anchovy fillets. 6 When the dough has doubled in size, spread it out on a well-oiled baking sheet, then spread the onion cream over the surface. 6 When the dough has doubled in size, spread it out on a well-oiled baking sheet, then spread the onion cream over the surface. 7 Remove the bay leaf from the cooked onions and spread the onions over the dough, leaving the edges clear. Arrange the anchovy fillets diagonally across the top and scatter the olives in between. 7 Remove the bay leaf from the cooked onions and spread the onions over the dough, leaving the edges clear. Arrange the anchovy fillets diagonally across the top and scatter the olives in between. 8 Bake in a preheated oven at 375°F (190°C) with bottom heat and convection, until golden brown. Serve warm. 8 Bake in a preheated oven at 375°F (190°C) with bottom heat and convection, until golden brown. Serve warm. 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