20
Pissaladiera
pissaladiera
4 Servings
for the dough
4 cups (500 g) all-purpose flour or
Italian “00” flour, plus more as
needed
1 tbsp. (10 g) fresh yeast, crumbled,
for 2 hours rising time, or 1 1/4 tsp.
(4 g) for 7 hours rising time
1 1/2 cups (350 ml) lukewarm water
1 1/2 tbsp. (20 ml) extra-virgin olive
oil
2 tsp. (12 g) salt
for the topping
11 oz. (300 g) onions, thinly sliced
2 tbsp. (30 ml) extra-virgin olive oil
10 anchovy fillets in salt
2 cups (500 g) crushed tomatoes
1 small bunch of basil, chopped
3 1/2 oz. (100 g) taggiasca or other
small black olives
chopped fresh