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Recipe from: 7/1/2006 12:00:00 AM

Ingredients 13
Servings 6
Time 60


  • 500
    Pastry: cake flour
  • 1
    salt to taste
  • 10
    instant yeast
  • 5
  • 125
    lukewarm water
  • 100
    Topping: olive oil
  • 30
  • 1
    blanched almonds, toasted and roughly chopped
  • 750
    onions, finely chopped
  • 2
    salt and freshly ground black pepper, to taste
  • 200
    anchovy fillets
  • 50
    calamata olives, pitted and halved
  • 20
    extra thyme (for garnishing)


Oven temperature: 200°C
1. Prepare the pastry: Sift the cake flour and salt. Add the yeast and sugar and stir through. Make a hollow in the middle and add the lukewarm water. Cut the water into the ingredients with a knife and use your hands to combine them to form a dough. Knead the dough on a flour-dusted surface until soft and smooth, or place it in a mixer with a dough hook, then place the dough in a greased mixing bowl, cover with greased clingfilm and leave to rest in a warm place until it has doubled in volume.

2. Prepare the topping: Heat the olive oil and butter in a large saucepan. Strip the leaves from the thyme sprigs and add them to the butter and olive oil. Add the onion and stir-fry over a low temperature until soft, glossy and caramelised, but not brown. Season with salt and freshly ground black pepper and set it aside to cool.

3. Knead the pastry dough and roll it out on a flour-dusted surface to form a rectangle of 30 x 25cm. Place the pastry on a greased baking tray and cover it with the cooled onions. Slice each anchovy fillet into thin strips and arrange these on the onions in a diamond pattern. Place half an olive in each diamond and, lastly, sprinkle the thyme leaves on top. Set it aside to rise in a warm place and preheat the oven.

4. Bake the pissaladière until golden brown and preferably serve it warm.



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