How To Make Pissaladiere (With a Sourdough Base)

In this post, I am going to show you just how to make Provencal pissaladière with a crispy sourdough base. The caramelized onions and olives create a sweet and salty combination that pairs well with this golden crispy crust.

In the south of France, you can find many variations of a pissaladière. It is a Mediterranean staple. A pizza like street food or lunch that is made with a puff pastry, shortbread crust, OR a pizza crust. Typically made with anchovies laid out in a lattice formation with olives in the center of each square.

I find the sweet caramelized onions and olives to be more than sufficient. The anchovies are simply too salty for us BUT if you prefer your pissaladière with anchovies, go ahead and throw them into the mix here.

A delicious crisp sourdough base holds it together and though it looks like a pizza, it’s a pissaladière. Not to be confused with one. This Provencal classic is a delicious flavorful flatbread topped with golden caramelized onions, and salty olives. That might just be the perfect square to enjoy with a glass of your favorite white wine.

Pissaladière with a Sourdough Base Is…

• The perfect combination of sweet onions and salty olives.
• A great appetizer or lunch.
• Is very similar to making sourdough focaccia.
• Can be made with anchovy fillets or not. 
• A pizza-like dough made with a sourdough starter.

Ingredients

Flour- bread flour gives the perfect texture and rise to the dough. I use King Arthur’s unbleached bread flour. In a pinch all-purpose will work.

Sourdough Starter- use a bubbly active starter. The starter should be fed several hours before mixing up the dough for proper dough rise.

Anchovies- use good quality anchovies packed in oil.

Onions- I use yellow onions for this but red onions could work or a mixture of both.

Olives- Niçoise olives are traditionally used. I use Kalamata which gives a nice salty bite to the pissaladière and are easier to find. Use whichever kind you like best or your favorite salty black olives.

Seasoning- I use sea salt and freshly ground cracked black pepper but Himalayan salt or Kosher also work great.

Herbs- a mix of fresh rosemary and dried thyme are added to the caramelized onion and give just the right amount of flavor without overpowering them.

*Disclaimer: This post may contain affiliate links, which means I may receive commissions if you choose to purchase through the links I provide (at no cost to you).

Tools

Baking Sheet

Cast Iron Skillet or Large Sauté Pan

Bench Scraper

Directions

Start by creating the sourdough base. In a large bowl, mix together the starter, flour, salt, water and oil with a fork. The dough will have a shaggy appearance. Cover the bowl and allow it to rest for 30 minutes.

When ready, uncover the bowl and complete the first set of stretch and folds. Stretching the dough four times. Cover the dough again and let the dough rest for 30 minutes.

Continue on to do 3 more sets of stretch and folds with 30 minute dough rests in between each set.

When the stretch and folds are completed, cover the dough and allow it to sit at room temperature for 8-12 hours or overnight for bulk fermentation.

The Next Day

The next morning, prepare the dough by flipping it onto a lightly floured work surface and pressing it into a rectangular shape.

Grease a baking sheet with a couple of tablespoons of olive oil and place the dough in the center. Continue stretching it out over the baking sheet so that it fits the whole sheet. Dimple the dough with your fingers (think focaccia) and cover it with plastic wrap or a tea towel. Let it sit in a warm place in your kitchen.

Slice the onions into thin strips.

Heat a cast iron pan or Dutch oven over medium heat with 2 tbsp. of olive oil and 1 tbsp. of butter. Place the sliced onions in and sprinkle them with salt, pepper, dried thyme, and chopped rosemary. Crank down the heat to a very low heat setting to allow the onions to cook slowly.  

Stir the onion mixture frequently with a wooden spoon and allow it to cook down and caramelize (about 40-45 minutes). Preheat the oven to 450F.

Bake the crust for 15 minutes until lightly golden brown. When the onions are ready it’s time to top.

Spread the onions evenly over the sourdough base and leave a little room on the edges for grabbing. Just like a pizza. Place the olives evenly over the entire pissaladière.

Bake for an additional 15 minutes or until the pissaladière is golden brown. Slice and enjoy.

Baking Notes

• Use an active sourdough starter.
• For best results, bread flour works best.
• Slice the onions into thin strips, not thick chunks.
• The dough will be tacky, flour your hands before handling it to make it easier. 
• ​Use medium to large onions to make sure they cover the entire bread dough.

How To Store

Store leftover pissaladière in an airtight container or wrap it in aluminum foil. I also find zip-top bags work great for storing leftover slices. You can store on the countertop in a cool place for up to 2 days. To reheat, place the slices on a parchment paper lined baking tray and heat at 280F for 5-7 minutes or until warmed through. 

FAQ

Can I use all-purpose flour for this?

You can. You will find similar results using the all-purpose in place of bread flour. If using all-purpose try finding one with a higher protein count. I find King Arhur unbleached all-purpose to be a great quality flour.

If using whole anchovies when would I add them?

You would place them on top of the cooked onion mixture when you add the olives. The anchovies should be laid out in a lattice pattern and the olives placed in the center of each square. Bake as instructed.

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