I almost skipped this week’s French Fridays with Dorie recipe, as I knew no one else in the house would eat it. But it sounded good to me, so I decided to make a mini version for myself.
Although this recipe comes from the Nice region of France, it’s very similar to Focaccia alla Barese, an Apulian specialty from Southern Italy. Both feature onions, anchovies, and olives baked on a yeast-risen dough. I’ll let the French and Italians fight over who first came up with this recipe. What I can tell you is that I enjoyed them both.
The recipe features caramelized onions. This must be the week for it, since I made a Caramelized Onion and Gorgonzola Tart for Modern Baker Mondays, too. Unlike the Modern Baker version, which “enhances” the onions with sugar and balsamic vinegar, the pissaladière recipe calls for caramelizing the onions the old-fashioned way — with nothing but olive oil, salt, a few herbs, and lots and lots of time.
After almost an hour over low heat, the onions were beautifully caramelized. I stirred in anchovy paste (the recipe called for anchovies, but all I had was paste; more on that later) and freshly ground black pepper. I tasted the onions and decided they didn’t need any additional salt, as the anchovy paste was plenty salty.
I set the onions aside to cool while I prepared the crust. The recipe has instructions for making a yeast-risen dough, but Dorie also notes that it can be made with puff pastry. Since I had some puff pastry in the refrigerator, I decided to use it. I rolled it out nice and thin, trying to get it into a roughly rectangular shape but not worrying too much about perfection in that regard.
I spread the dough with the onion mixture, then slid it into the oven, which I had preheated to 425˚F.
I baked the pissaladière for 20 minutes, then took it out of the oven and added black olives and sundried tomato strips (in place of the anchovies called for in the recipe). I returned the pissaladière to the oven for about 5 minutes, just to warm the new toppings.
It has been almost a year since I made Focaccia alla Barese, but the pissaladière tasted just as I remembered the focaccia tasting, which is to say, delicious. The focaccia had a much thicker crust, but otherwise the two were very similar. The sweet tang of the onions played nicely off the saltiness of the anchovies and slight bite of the olives.
This is not a dish that I will make often around here, as I’m the only anchovy eater in the house. But I could see making it as an appetizer for a dinner party, or even a light lunch for my fish-loving friends.