When I first got my copy of Around My French Table, the recipe that first caught my eye was the Pissaladière. With the pretty anchovy crisscross pattern, and mounds of sweet caramelized onions, what was not (for me) to love? I had company over while I was making this and their reactions were pretty funny but expected. “Anchovies?” “But where’s the cheese?” Truth be told, I was sad when my little four-year old godson wrinkled up his nose and refused to try a little piece of his Madrina’s weird looking pizza. That did not happen when I gave him his first slice of bacon!
I am not an experienced baker. Although I can put together quick breads and the occasional yeast loaf, my confidence falters when working with most doughs. The pissaladière’s dough struck me as too wet. I don’t know if I ruined it by adding too much flour while kneading it. The insides were also too airy probably because I let it rise for longer than suggested and used rapid-rise yeast. I also wish the bread itself had been tastier.
The toppings, however, were delicious. The combination of onions, rosemary and bay leaf cooking until soft reminded me of escabeche preparations. The onions took a long time to caramelize. I thought about adding extra sugar or butter to speed up the process, but didn’t. I did include about half of the oil in the anchovy tin to punch up the saltiness. It took me well over an hour to get the color of the onions right.
I’ll try to make this again, but using a different dough. On an olive oil focaccia or ‘real’ pizza dough, this could be fantastic! Scattered pieces of goat cheese would make the pissaladière even better, if not traditional.
French Fridays with Dorie is an online cooking club where we work our way through Dorie Greenspan’s Around My French Table. Every Friday we post about our experiences working through one of the recipes. Click here for the rest of the Doristas takes on the pissaladière!