‘Pissaladière’

Trips abroad are always the best way of discovering the unique qualities of a region’s culinary heritage, immersing yourself completely into the best local specialties, savouring them in the right environment, and resulting in a wonderful gastronomic experience that you will probably want to recreate again when you get home. With this in mind, today we present a recipe that comes from Provence, a beautiful French region, and specifically from the city of Nice: ‘pissaladière’, a type of focaccia with lots of onions, black olives and anchovies, which in some variants might also be made with tomato. We prefer not revisit the original French recipe, and instead invite you to discover our version of a culinary specialty which is perfect both as a starter or as a summer dinner eaten ‘al fresco’. Are you ready to be inspired by this recipe, and to impress and delight your guests?

Prepare the pizza dough as per our basic recipe. Cut the onion into thick slices and then into large pieces and fry in a pan. Splash with a little balsamic vinegar and white wine and cover with a lid so that it cooks until softened. Meanwhile, roll out the dough with a rolling pin and place on a baking sheet lined with parchment paper. With a brush, oil the dough well, salt it lightly with sea salt, and sprinkle with Provençal herbs. Chop the anchovies and distribute them evenly over the dough, then sprinkle with the cooked onions. Bake for 15 minutes at 180°C. This recipe also has variants in which is black olives are added.