Ingredients for the Dough:
3 cups all-purpose flour
5 tablespoons olive oil
½ teaspoon salt
1 packet active dry yeast (dissolve in ¾ cup warm water and let sit for 5-10 minutes until frothy)
¾ cup warm water
Ingredients for the Topping:
6 large onions, thinly sliced
1 tablespoon olive oil (for the onions)
1 tablespoon sugar (to caramelize onions)
½ sheet nori (sushi seaweed), cut into strips
1 tablespoon capers
Whole black or Kalamata olives, as desired
½ teaspoon herbes de Provence (to sprinkle on top)
Instructions:
1. In a small bowl, dissolve the yeast in warm water and let it sit for 5-10 minutes until frothy.
2. In a large mixing bowl, combine the flour and salt.
3. Add the yeast mixture and olive oil, and mix to form a dough.
4. Knead the dough for about 10 minutes until it's smooth and elastic.
5. Cover the dough and let it rest for 45 minutes.
6. In a large pan, heat 1 tablespoon of olive oil over medium heat, add the sliced onions and 1 tablespoon of sugar. Cook slowly, stirring occasionally, for about 50-60 minutes until the onions are golden and caramelized.
7. Preheat your oven to 500°F (260°C) for 10 minutes. Once ready to bake, reduce the heat to 350°F (180°C).
8. Roll out the dough on a lightly floured surface
9. Place the dough on a flour-dusted baking sheet.
10. Spread the caramelized onions evenly over the dough. Arrange the nori strips on top, and sprinkle with capers and herbes de Provence.
11. Bake the Pissaladière in the oven at 350°F (180°C) for 20-25 minutes, or until the crust is golden and crispy. Serve and enjoy!
Profile: Pissaladière is a traditional dish from the south of France, particularly in the regions of Nice and Provence.
Originally made as a street food, it's often compared to pizza but features a thicker crust and is topped with caramelized onions, olives, and anchovies. The name comes from "pissalat," a salted fish paste that was once spread on the dough. Over time, variations have emerged, but the essence of this Provençal dish remains the same, it's a savory, flavorful flatbread that showcases the region’s rich culinary history. In this plant-based version, nori and capers are used to replicate the salty, briny depth of anchovies, offering a delicious twist on a classic favorite.
