Pissaladiere
A Provencal bake with slow cooked sweet onions, anchovies and black olives on a thin crisp base.
- Time1 hr 30
- LevelMedium
- Costabout £2.05 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the flour, yeast and salt. Add the water and 1 tbsp oil and knead for 8 minutes to a smooth dough. Cover and rise for 1 hour.
60 min - 2
Meanwhile, heat the remaining oil in a wide pan. Cook the onions with garlic and thyme over a low heat for 40 minutes, stirring now and then, until jammy and golden.
40 min - 3
Heat the oven to 220°C (200°C fan). Roll out the dough on a lined tray to a rectangle about 30 by 25 cm.
- 4
Spread the onions over the dough, leaving a small border.
- 5
Arrange the anchovies in a lattice on top and put an olive in each gap.
- 6
Bake for 20 minutes until the base is crisp. Serve warm or at room temperature.
20 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.