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Provencale Pissaladiere

Method

  • Mix together the lukewarm water, sugar, dry yeast and 1 cup flour in a large bowl. Set aside for about 5-6 mins until it begins to bubble. (This is called proving and serves to ensure that the yeast is active.)
  • Then add 1 tspn salt to the dough with up to 1½ cups flour, gradually. Using a wooden spoon and then your hands, knead the dough until smooth and elastic.
  • Transfer the dough to a clean bowl, sprayed with a little oil. Cover with plastic wrap and set aside for about 1 hour until doubled in size. Then punch it down and let it rise again for about 2 hours until doubled. (This can be down overnight in a large sealed container in the fridge.)
  • Preheat oven to 210°-220°C.
  • To make the topping, heat the oil in a large pan and gently saute the onions until tender. Add the tomatoes, thyme and seasonings. Mix well and gently cook for 15 mins.
  • When ready, place the dough on a lightly oiled baking tray and press out evenly. Then spread the tomato mixture on top of the base.
  • Combine the olives, chargrilled capsicum and eggplant, artichokes and anchovies to taste. Then scatter on top of the tomato sauce. Cook in the oven for about 20-30 mins until risen and golden.
  • Cut into squares or triangles and enjoy!

Ingredients

  • 1 cup lukewarm water
  • a good pinch of sugar
  • 1 tbsp dry yeast
  • strong bread flour
  • sea salt flakes
  • olive oil spray
  • 1 tbsp olive oil
  • 2 large onions, sliced
  • 2 large ripe, red tomatoes, cored & diced
  • 1 tbsp fresh thyme leaves
  • freshly ground pepper
  • pitted black olives, sliced
  • chargrilled or roasted capsicum, chopped
  • chargrilled eggplant, chopped
  • preserved artichokes, chopped
  • anchovies, chopped

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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