Pissaladiere Recipe

• Level: Intermediate
• Yield: 8 to 10 servings
• Nutritional Information Per Serving (1 of 10 servings): Calories 331, Total Fat 11 g, Saturated Fat 2 g, Carbohydrates 50 g, Dietary Fiber 3 g, Sugar 6 g, Protein 9 g, Cholesterol 5 mg, Sodium 451 mg
• Total time: 2 hr 10 min
• Preparation: 1 hr 15 min
• Inactive time: 15 min
• Cooking time: 40 min

Ingredients for the Topping (makes 1 pissaladiere):

• 1/4 cup high-quality olive oil, plus some for brushing
• 2 pounds yellow onions, halved and sliced to 1/4-inch thickness
• 1 tablespoon fresh thyme leaves
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 whole garlic cloves

Ingredients for the Dough (makes 2 pissaladieres):

• 1 1/4 cups warm water (100 to 110 degrees F)
• 2 envelopes dry yeast
• 1 tablespoon honey
• 3 tablespoons quality olive oil
• 4 cups all-purpose flour, with extra for kneading
• 2 teaspoons kosher salt

To assemble each pissaladiere:

• Cornmeal, for baking
• 12 to 18 anchovy fillets
• 12 French black olives, preferably oil-cured and pitted

Instructions:

1. Imagine the irresistible aroma of caramelized onions filling your kitchenstart the topping by warming 1/4 cup olive oil in a very large saut pan over low heat. Add the onions, thyme, salt, pepper, and garlic. Cook gently for 45 minutes, stirring occasionally, until the onions are sweet, tender, and golden without browning. At 30 minutes, remove the garlic, finely chop it, and stir back in for extra flavor.
2. While onions simmer, craft the dough: In an electric mixer with dough hook, combine warm water, yeast, honey, and olive oil. (Warm the bowl if cold for perfect yeast activation at 100F.) Add 3 cups flour and salt; mix on medium-low. Gradually add remaining flour to form a soft dough. Knead 10 minutes until smooth and elastic, adding flour to prevent sticking. Knead by hand a dozen times on a floured surface, then rest in an oiled bowl covered with a damp towel for 30 minutes.
3. Preheat oven to 450Fget ready for crispy perfection!
4. Divide dough into two balls (refrigerate or freeze the second). For one pissaladiere, rest the ball 10 minutes under a damp towel. Roll into a 10 by 15-inch rectangle on a cornmeal-dusted baking sheet.
5. Top with onion mixture, leaving a 3/4-inch border. Artfully arrange anchovies and olives. Brush edges with olive oil and bake 15 minutes until crust is golden and crisp. Serve hot on a wooden boardyour guests will rave!

Reprinted from Barefoot in Paris, Copyright 2004 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.