How to Bake Pissaladiére

Serves: 8

Preparation time: 20 mins + 1 hour (inactive)

Cooking time: 25 mins

Ingredients needed to make Pissaladiére:

• 2 cups all purpose flour
• 1 package active dry yeast
• ¼ cup cornmeal
• Pinch of salt
• ¾ cup hot water
• 3 tomatoes, deseeded and diced
• 3 white onions, halved and finely sliced
• ½ bunch fresh thyme
• ½ bunch fresh parsley, leaves picked and chopped
• ½ cup tapenade
• 2 tbsp olive oil, divided

Cooking instructions for Pissaladiére:

• Stir the yeast ¾ cup hot water until it dissolves and whisk in half of the olive oil until well mixed.
• Place the flour in a bowl and stir in a dash of salt.
• Pour the yeast mixture into the seasoned flour and stir them all together thoroughly until they clump together to form a soft dough.
• Dust your working surface with flour and place the dough on top of it.
• Work it with your hands until it turns smooth as well as pliable and place it in a lightly oiled bowl.
• Roll the dough along the sides of the bowl to grease it and let it rest for an hour in a warm place, until it rises to twice its original size.
• Meanwhile, heat rest of the olive oil in a skillet and throw in the onions to stir-fry until they caramelize; drain them out into a plate and set aside until required.
• Return the dough onto the floured working surface and punch it down to deflate.
• Flatten it out, using a floured rolling pin, into a 1’’ thick rectangle and carve out eight 5’’ wide circles, using suitable cookie cutter.
• Arrange the dough discs on a baking sheet and sprinkle the cornmeal over them.
• Drizzle a lashing of olive oil on top and spread a couple of tbsp tapenade onto each circle.
• Top it up with 2 tbsp sautéed onions and scatter few diced tomatoes over them.
• Place the baking sheet in the oven, preheated earlier to 450 degrees F, and bake for about 20 minutes or until the crust turns crispy golden brown.
• Garnish each pissaladiere with a sprinkling of chopped parsley leaves and serve right away.

Image credit: Wikimedia Commons

Last Updated on March 30, 2013 by