As my mother knows i love to cook she enjoys when i’m at home because she gives me a TO-MAKE list. Today she wanted me to make a pissaladière for supper.
And i’m not going to blame her for this since as soon as i’m back from my daily occupation - taking care of a hundred of goats and making goat cheese (post on his way) - i think of what i’m going to cook. Sometimes i even wonder why i’m not in a culinary school at the moment; maybe i’m not confident enough(but that’s another story, let’s rewind back to the pissaladière).
A pissaladière is a provençal onion pie, originally from Nice (or Nissa in provençal language- as the saying goes “if you’re going to get wet”). It has a kind of breadish dough base, topped by and anchovy paste spread and slowly-cooked onions, anchovies and black olives.

My recipe for Pissaladière
serves 4

The bread dough is from Nigella’s How to be a domestic goddess but i find 1 tbsp of salt was a little too much so next time i’ll reduce to 1/2 to 3/4 tbsp. She also stipulates to use 300ml of water but you don’t need that much - around 250-275ml would be just fine.
The onions take long to cook (they must be VERY VERY cooked but not couloured), to be frank i didn’t check the cooking time, but i’d say something like 25min. It may occur that yours cook faster. I saw in a book they used 3kg of onions for the same quatity of dough, but i think 800g were enough.
Using butter is not conventionnal but i do think it helps the onions to soften.

500g strong white flour
7g (1 sachet) easy action yeast
1/2 to 3/4 tbsp salt (see note above)
300ml warm water
5 tbsp olive oil, plus more
800g yellow-skin onions, finely cut
a clove of garlic
2tbsp butter
2tbsp olive oil
1 1/2 tbsp anchovy paste
some anchovies
some black olives

To make the dough: mix the flour, yeast and salt in a large bowl. In a jug, pour the water and olive oil. Add the liquid ingredients to the dry and knead to a smooth dough. Coat with extra olive oil. Leave to rise for an hour or until doubled in size.

Preheat the oven to 200°C. While the dough is rising, heat the butter and olive oil in a large pan. Lower the heat and add the onions and a crushed clove of garlic. Try to set the heat on the lowest possible. Clamp a lid on and leave for 30min, stirring from time to time.
Take the dough and divide between 2 or 4 balls. With your hand form 2 (or 4) 1,5cm thick circles. Spread evenly the anchovy paste and make a few holes in the dough circle with your finger.
Divide the onion mixture between the dough bases and sprinkle with anchovies and olives.
Bake for 30min.