This pissaladière or, to give it a much more descriptive name in English, Bacon Onion Anchovy Olive Tart is baked with a non-traditional sourdough crust. The bacon, anchovies and olives are beautifully salty, perfect atop the sweet onions. A square or two of pissaladière makes a great appetizer or anytime snack. If you don’t have time for all the rising and resting time necessary, feel free to substitute your favorite pizza dough instead.
Pissaladière is originally a traditional Liguria dish that made its way over to southeastern France and found a new home. Such a firm home that I was convinced that it was all French when we lived in Paris. Pissaladière was initially made with a spiced anchovy paste called pissalat but recipes commonly found on the web these days use whole anchovies instead and occasionally introduce another non-original topping, lardons, which are small pieces of smoked bacon.
The base can be made either a yeast dough or with a nod to the French influence, sometimes a pastry crust or even puff pastry. In the past, I’ve made round pissaladières for family dinners but in bakeries all across France it is sold as a popular snack cut into squares, so this time I decided to go rectangular.
I will tell you that it is excellent with a glass of something bright and sparkling or even a cold beer.
Pissaladière - Bacon Onion Anchovy Olive Tart
This recipe was adapted from one on
Journal Des Femmes, for the toppings that is. The crust for the bottom was adapted from the recipe for
focaccia integrale from James Morton’s new cookbook,
Super Sourdough, which is AH-MAZING. < affiliate link. Take your sourdough starter out of the fridge at least 8–14 hours before you want to bake. If it hasn’t been fed recently, give it a feed when you take it out. As I mentioned above though, you can also substitute your favorite pizza dough if you aren’t into sourdough but it won’t be the same!
Ingredients
For the base:
5 1/3 oz (by weight, not fl oz) or 150g rye or wholemeal (wholewheat) sourdough starter
3 1/3 cups or 425g strong white (bread) flour
1 1/2 scant teaspoons or 8g table salt
1 1/2 cups or 350g tepid-warm water (about 77°F or 25°C)
1/2 cup or 100g good-quality extra virgin olive oil, plus extra for oiling and drizzling
For the toppings:
1/4 teaspoon salt
2.2 lbs or 1 kg onions
6 tablespoons olive oil
several sprigs fresh thyme
1 can (2 oz or 56g) anchovy fillets, salt cured, in olive oil
20 black oil cured olives (about 60g whole)
1/2 cup or 60g bacon crumbles
Method
James Morton’s sourdough focaccia requires a lot of rising time so you’ll either want to start super early in the day or take his recommendation to leave it overnight in the refrigerator for the second rise. That way you can bake whenever you are ready the next day, simply taking the dough out with enough time for it to come to room temperature again and finish rising before topping and baking.
Let’s get started. In a large bowl, weigh your flour and salt, mixing them both together well. Pour in your sourdough starter along with the tepid water. Mix everything until you have a very wet dough.
You can use a wooden spoon or stiff spatula but a friend recently gave me a Danish whisk and it is a great tool for this! (Am I the only one who had never heard of this fabulous tool?)
Cover the bowl with a damp cloth and let the dough rest for about 20–30 minutes.
Scrape the dough out onto a clean surface with NO FLOUR. We don’t want to add more flour to this very soft dough. A scraper comes in very handy here.
Knead your dough with the slap and fold method. This is a different focaccia recipe (and mine never got that firm) but you can watch
James knead it here with the slap and fold method.
Slap and fold for about 5 minutes and as soon as it feels smooth, add your oil. Mix this until completely combined and you’ve got a very soft, shiny dough. Again the Danish whisk came in very handy here. I simply scooped the dough and oil and let it drop from the whisk repeatedly until the oil was mixed in.
Cover your bowl again with the damp cloth and leave in a relatively warm place for about 4 hours.
Peel the onions and cut them in half. Remove the hard core at the end and cut them into 1/4 in or 1/2 cm thick slices. Place them in a casserole dish with 5 tablespoons of olive oil, 3 tablespoons of water and the salt.
Cover and cook for 40 minutes over a low fire, stirring occasionally.
At the end of cooking, remove the cover and continue to cook until almost all of the liquid has evaporated, but without allowing the onions to brown. You will be amazed at how much they will cook down and how sweet the onions become, almost jammy.
Meanwhile, pit your olives by hitting them with the flat side of a large knife and pulling the pits out. Cut them into halves.
Drain the can of anchovy fillets and pop them on a saucer. This will make it easier to separate them. I like to use the point of a toothpick to ease them away from each other till they are single file on the plate. I also like to cut the thicker ones in half lengthwise to spread the saltiness more evenly around the pissaladière.
After the 4-hour rise, oil a 12 x 16in or 30 x 40cm baking pan and then add a little oil on top of your proven dough.
Scrape the dough with your well-oiled hands into the well-oiled pan, easing the dough out to the edges, trying very hard not to pop its lovely air bubbles.
Now fold your dough in half, and then fold your new, longer dough in half again. My dough was so soft that it just oozed back larger before I could take a photo of it looking a quarter of its original size.
Add more oil if it’s sticking, and gently push your dough out into the corners of the baking pan.
Stick your pan inside a plastic bag and leave to prove for 2–3 more hours at room temperature.
Alternatively, you can retard this prove overnight by putting the bag covered dough in the refrigerator overnight or for up to 24 hours until your bread is ready to bake. If you do prove overnight, like I do, make sure to take the dough out a good hour before you want to bake so it can come to room temperature again and reach its full rise.
 |
| Before topping! |
Preheat your oven to 480ºF or 250ºC at least 30–40 minutes before you expect to bake your bread. James is a big advocate of baking stones so if you have one, put it on the middle rack of your oven to heat up, along with an iron skillet on the bottom to which you’ll add water for steam.
Just before it’s ready to bake, remove the dough pan from the plastic bag and add the toppings gently so as not to deflate all of the bubbles, starting with the onions, then adding the bacon crumbles and finally the anchovies and olives.
Put your baking pan on the stone, if using, or middle shelf and add one cup or 240ml of water to the skillet on the bottom. Close the oven quickly and turn the temperature down to 430°F or 220°C. Bake for 20 minutes then open the oven door briefly to allow any steam to escape and continue baking for a further 15-20 minutes or until the edges are a lovely golden brown color.
Remove your pissaladière from the oven and leave to cool for about 15 minutes before adding the sprigs of thyme and another drizzle of olive oil, if desired.
Cut into squares to serve.
Enjoy!
This month my Baking Blogger friends are all sharing French recipes at the instigation of our fabulous host and organizer, Sue of
Palatable Pastime. Check out all the great bakes below:
Baking Bloggers is a friendly group of food bloggers who vote on a shared theme and then post recipes to fit that theme one the second Monday of each month. If you are a food blogger interested in joining in, inquire at our
Baking Bloggers Facebook group. We'd be honored if you would join us in our baking adventures.
Pin this Pissaladière!
.
