Classic Provencal Pissaladière Food

PISSALADIERE

Steps:

• For topping:
• Preheat oven to 350°F. Place butter on heavy large rimmed baking sheet; place in oven until butter melts, about 5 minutes. Spread half of onions on baking sheet; top with 3 thyme sprigs, 2 rosemary sprigs and 1 bay leaf. Sprinkle with salt and pepper. Drizzle with 3 tablespoons oil. Top with remaining onions, 3 thyme sprigs, 2 rosemary sprigs, and 1 bay leaf. Sprinkle with salt and pepper. Drizzle with 3 tablespoons oil (onion layer will be about 2 1/2 inches thick but will settle during baking). Bake until onions are very tender and golden, stirring and turning every 30 minutes, about 2 hours total. Cool. Discard herb sprigs and bay leaves. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)
• For crust:
• Pour 1 cup warm water into small bowl; sprinkle yeast and sugar over. Stir to blend. Let stand until foamy, about 10 minutes.
• Blend 2 3/4 cups flour and salt in processor. Add yeast mixture and 2 tablespoons oil; process until dough clumps together, adding more flour by tablespoonfuls if dough is sticky. Process until shiny ball forms, about 1 minute. Turn dough out onto floured work surface and knead until smooth and elastic, about 5 minutes. Coat large bowl with remaining 1 tablespoon oil. Add dough to bowl; turn to coat with oil. Cover with plastic wrap, then kitchen towel. Let rise in warm draft-free area until doubled in volume, about 1 1/2 hours. Punch down dough; cover and let rise until puffed and almost doubled, about 1 hour.
• Sprinkle heavy 17x11x1-inch baking sheet with cornmeal. Roll out dough on lightly floured surface to 18x12-inch rectangle. Transfer to prepared baking sheet; press edges of dough up along sides and corners of sheet. Cover with dry kitchen towel; let rise until slightly puffed, 1 hour.
• Preheat oven to 475°F. Spread onions over top of dough. Arrange anchovies and olives atop. Bake until crust is golden, about 15 minutes. Sprinkle with thyme. Cut into 3-inch squares. Serve warm or at room temperature. (Can be made 4 hours ahead; let stand at room temperature.)

PISSALADIèRE

Steps:

• For the dough, STAND MIXER METHOD: In the bowl of a stand mixer, add the yeast, sugar, and water, and mix using a fork just to combine. Let sit until foamy, about 10 minutes. Mix in the oil and salt. Add half of the flour and use a fork just to combine. Add the remaining flour, attach the dough hook to the mixer, and knead at medium-low speed for 8 to 10 minutes. Stop the mixer from time to time to scrape down the hook and the bowl. If the dough is very sticky and keeps creeping up the hook, add a bit of flour, 1 tbsp (15 g) at a time, until the dough stops sticking so much. (You shouldn't need to add more than ¼ cup / 30 g additional flour.)
• By the end of the kneading process, the dough should come together in a ball and feel smooth to the touch. Transfer to a large, lightly oiled bowl, cover with plastic wrap, and let sit in a warm, non-drafty place until doubled in size, about 1 ½ hours.
• For the dough, HAND METHOD: In a large bowl, stir together the yeast, sugar, and water. Let sit until foamy, about 10 minutes. Stir in the oil and salt. Add the flour and mix until the ingredients come together in a craggy ball of dough. Transfer to a lightly floured surface. Knead for 10 minutes, or until the dough feels smooth to the touch. If the dough is very sticky, add a bit of flour, 1 tbsp (15 g) at a time, until the dough stops sticking. (You shouldn't need to add more than ¼ cup / 30 g additional flour.) Transfer to a large, lightly oiled bowl, cover with plastic wrap, and let sit in a warm, non-drafty place until doubled in size, about 1 ½ hours.
• For the caramelized onions: While the dough rises, set a large saute pan over medium heat, add the butter and oil, and stir until the butter is melted. Add the sliced onions, sprinkle with the salt and some black pepper; stir to coat the onions with the oil and butter mixture. Reduce the heat to low, cover, and cook, stirring from time to time, until the onions are very soft and starting to caramelize, about 25 minutes. Uncover and cook for 2-3 minutes more to evaporate any leftover liquids. Transfer to a bowl to cool.
• For the anchoïade: In a small bowl, add all the dressing ingredients. Stir to combine. Set aside.
• To bake: Generously grease an 18 x 13-in (45 x 33 cm) baking sheet (half sheet pan) with oil. Transfer the dough onto the sheet. Using your fingers, gently press the dough into the sheet, stretching it until it completely covers the baking sheet. Cover with plastic wrap and let the dough rise until almost doubled in size, about 1 hour more.
• Preheat the oven to 500°F (260°C) for at least 30 minutes (the oven needs to be very hot). Uncover the dough. Create indentations all over by pressing the tip of your fingers into the dough. Brush the whole surface (right up to the edges) with the dressing. Scatter the caramelized onions over the dough, leaving a 1-in (2 cm) border all around. Bake until the pissaladière is golden brown around the edges, 20 to 25 minutes.
• Remove from the oven and let cool slightly, about 10 minutes.
• SERVING: Scatter with the olives and some fresh herbs. Serve immediately.
• STORAGE: You can prepare the pissaladière up to a day in advance. Let it cool completely to room temperature, then cover with plastic wrap. Refrigerate. Warm up in a 350°F (175°C) oven for 8 to 10 minutes, then garnish with olives and herbs right before serving.
• NOTES: Pissaladière is traditionally garnished with whole olives, but I find it difficult to truly enjoy the dish when you need to manage olive pits. I prefer using pitted olives, and I strongly recommend using olives packed in olive oil because these have a smoother flavor than the ones packed in brine.If you can't find Niçoise olives, you can use Italian Taggiasche or Greek Kalamata olives instead.

PISSALADIERE

Steps:

• For the topping, heat the olive oil in a very large saute pan and cook the onions, thyme, salt, pepper, and garlic over low heat for 45 minutes, until the onions are sweet and cooked but not browned. Toss the onions from time to time. After 30 minutes, take out the garlic, chop it roughly, and add it back to the onions.
• Meanwhile, for the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. (If the bowl is cold, start with warmer water so it's at least 100 degrees F when you add the yeast.) Add 3 cups of the flour, then the salt, and mix on medium-low speed. While mixing, add 1 more cup of flour, or just enough to make a soft dough. Mix the dough on medium-low speed for about 10 minutes, until smooth, sprinkling it with flour to keep it from sticking to the bowl. When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it to cover lightly with oil. Cover the bowl with a damp kitchen towel. Allow to rest at room temperature for 30 minutes.
• Preheat the oven to 450 degrees F.
• Divide the dough into 2 equal parts, rolling each 1 into a smooth ball. If you're only making 1 pissaladiere, place 1 ball on a baking sheet and cover it loosely with a damp towel. Allow the dough to rest for 10 minutes. (If you're not using the other dough, wrap it well and refrigerate or freeze it for the next time.) Roll the dough lightly with a rolling pin, then stretch it to a 10 by 15-inch rectangle and place it on a baking sheet sprinkled with cornmeal.
• Spoon the onion topping onto the dough, leaving a 3/4-inch border all around. Artfully arrange the anchovies and olives on top, brush the edge of the dough with olive oil, and bake for 15 minutes, or until the crust is crisp. Serve hot on a cutting board.