Adapted from my cookbook, Bread Toast Crumbs. In my cookbook, I make the pissaladière start to finish in just about 3 hours. In this updated version, I call for either an overnight, refrigerated focaccia (yeasted) or a sourdough focaccia, both of which were adapted from the BTC focaccia recipe. If you’d like to make this in a more timely manner, find the BTC recipe on Taste Cooking.
The pan: Any standard sized half sheet pan will work here. My recent interest in Detroit-style pizza led me to discover this Lloyd “Gramma” style pan, which I am loving.
- yeasted focaccia, made through step 1
- sourdough focaccia, made through step 3
- 6 tablespoons extra-virgin olive oil, plus more for greasing
- 3 cups sliced onions (about 3 medium onions, halved and thinly sliced)
- pinch of kosher salt
- 2 garlic cloves
- 4 anchovies
- 1 tablespoon capers
- ½ cup coarsely chopped pitted kalamata or niçoise olives
- 1 cup diced tomatoes
- Make your focaccia dough through step 1 for the overnight refrigerator focaccia and through step 3 for the sourdough focaccia.
- For the pissaladière toppings: In a large sauté pan, heat 2 tablespoon olive oil over high heat. When it begins to shimmer, add the onions and a pinch of salt. Cover; then immediately reduce the heat to low and cook, stirring every few minutes, until the onions are lightly golden, about 15 to 20 minutes.
- Meanwhile, in a food processor, mince the garlic and anchovies together. Add 2 tablespoons of oil and blend until smooth. Add the capers and pulse to coarsely chop. Add the olives and pulse again to coarsely chop. Set aside.
- Set a rack in the middle of the oven and preheat it to 425°F. Line a rimmed sheet pan with parchment paper or coat with butter or nonstick cooking spray. Pour the remaining 2 tablespoons oil on the sheet pan. Using lightly greased hands, deflate the dough by releasing it from the sides of the bowl. Again, using your hands, shape the dough into a rough ball or rectangle; then transfer it to the prepared sheet pan. Roll the dough ball in the oil to coat it all over. Let it rest without touching it for 3 to 5 hours or until the dough has puffed considerably and is filling the pan.
- With lightly greased hands, press down on the dough, using all 10 fingers to dimple and stretch the dough outward. Pull gently on the ends and stretch them toward the corners of the sheet pan. When the dough begins to resist being stretched, let it rest for 5 minutes, then stretch it again, continuing until it fits most of the sheet pan.
- Spread the sautéed onions over the dough. Top with the anchovy puree. Finally, scatter the tomatoes over top. Use all 10 fingers again to dimple the dough and gently stretch it.
- Transfer the sheet pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pissaladière from the oven and transfer it to a cutting board. Let it cool for 10 minutes before cutting it into squares.
- Prep Time: 24 hours
- Cook Time: 25 minutes
- Category: Bread
- Method: Oven
- Cuisine: American, French
Keywords: pissaladiere, focaccia, onions, olives, anchovies