Pissaladière

Why this recipe works Pissaladière is the ultimate Provençal street food. This fragrant, pizza like tart is prized for its contrast of salty black olives and anchovies against a backdrop of sweet caramelized onions and earthy thyme. Supporting this rustic flavor combination is a wheaty crust with a texture that is part chewy pizza and part crisp cracker. The tart is easy enough to prepare, but each ingredient must be handled carefully. We made the dough in a food processor and kneaded it just enough so that it had the structure to stand up to the heavy toppings. As with pizza, bread flour worked best because its higher protein content translated to a more substantial chew. To keep our crust thin and prevent it from bubbling, we poked (or docked) it all over with the tines of a fork. Using a combination of high and low heat to cook the onions left them perfectly browned and caramelized and prevented them from burning. We stirred in a bit of water when the onions were done caramelizing to keep them from clumping when we spread them on the crust. To protect the black olives and fresh thyme leaves from burning in the oven, we spread them over the dough first and then covered them with the onions. Finally, we chopped the anchovies to keep them from overpowering the other flavors, but die-hard fish lovers can add more whole fillets as a garnish.

SERVES: 4 to 6

RESTING TIME: 1 hour 10 minutes

RISING TIME: 24 hours

BAKING TIME: 26 minutes

TOTAL TIME: 27¼ hours

KEY EQUIPMENT: 12-inch nonstick skillet, baking stone, rolling pin, pizza peel, pastry brush

INGREDIENTS:

FOR THE DOUGH

• 3 cups (16½ ounces) bread flour
• 2 teaspoons sugar
• ½ teaspoon instant or rapid-rise yeast
• 1⅓ cups (10⅔ ounces) ice water
• 1 tablespoon vegetable oil
• 1½ teaspoons salt

FOR THE TOPPINGS

• ¼ cup extra-virgin olive oil
• 2 pounds onions, halved and sliced ¼ inch thick
• 1 teaspoon packed brown sugar
• ½ teaspoon salt
• 1 tablespoon water
• ½ cup pitted niçoise olives, chopped coarse
• 8 anchovy fillets, rinsed, patted dry, and chopped coarse, plus 12 fillets for garnish (optional)
• 2 teaspoons minced fresh thyme
• 1 teaspoon fennel seeds
• ½ teaspoon pepper
• 2 tablespoons minced fresh parsley

INSTRUCTIONS:

1. In a food processor, pulse together flour, sugar, and yeast until combined, about 5 pulses. With the processor running, slowly add ice water and process until the dough is just combined and there are no dry flour remains, about 10 seconds. Let the dough rest for 10 minutes.
2. Add oil and salt to the dough and process until the dough forms a satiny, sticky ball that clears the sides of the bowl, for 30 to 60 seconds. Transfer the dough to a lightly floured counter and knead it by hand to form a smooth, round ball, for about 30 seconds. Place the dough seam side down in a lightly greased large bowl or container, cover it tightly with plastic wrap, and refrigerate it for at least 24 hours or up to 3 days.
3. Heat 2 tablespoons of oil in a 12-inch nonstick skillet over medium heat until shimmering. Stir in onions, sugar, and salt. Cover and cook, stirring occasionally, until the onions are softened and have released their juice, about 10 minutes. Remove the lid and continue to cook, stirring often, until the onions are golden brown, for 10 to 15 minutes. Transfer the onions to a bowl, stir in water, and let them cool completely before using.
4. One hour before baking, adjust the oven rack to 4 inches from the broiler element, set the baking stone on the rack, and preheat the oven to 500 degrees Fahrenheit. Press down on the dough to deflate it. Transfer the dough to a clean counter, divide it in half, and cover each piece loosely with greased plastic wrap. Pat one piece of dough into a 4-inch round, folding the edges toward the center until a ball forms.
5. Flip the ball seam side down and, using your cupped hands, drag it in small circles on the counter until the dough feels taut and round, and all seams are secured on the underside. Repeat with the remaining piece of dough. Space the dough balls 3 inches apart, cover them loosely with greased plastic wrap, and let them rest for 1 hour.
6. Heat the broiler for 10 minutes. Meanwhile, generously coat one dough ball with flour and place it on a well-floured counter. Press and roll it into a 14 by 8-inch oval. Transfer the oval to a well-floured pizza peel and reshape it as needed. Using a fork, poke the entire surface of the oval 10 to 15 times.
7. Brush the dough oval with 1 tablespoon of oil, then sprinkle it evenly with ¼ cup of olives, half of the chopped anchovies, 1 teaspoon of thyme, ½ teaspoon of fennel seeds, and ¼ teaspoon of pepper, leaving a ½-inch border around the edge. Arrange half of the onions on top, followed by 6 whole anchovies, if using.
8. Slide the flatbread carefully onto the baking stone and return the oven to 500 degrees Fahrenheit. Bake until the bottom crust is evenly browned and the edges are crisp, for 13 to 15 minutes, rotating the flatbread halfway through baking. Transfer the flatbread to a wire rack and let it cool for 5 minutes. Sprinkle it with 1 tablespoon of parsley, slice, and serve. Heat the broiler for 10 minutes. Repeat the process with the remaining dough, oil, and toppings, returning the oven to 500 degrees Fahrenheit when the flatbread is placed on the stone.