Pissaladière Niçoise Recipe


I visited Nice and the Côte d’Azur a long time ago when I was only sixteen. Unfortunately, I didn’t experience much of the classic cuisine provençale. I would love to return and taste all the wonderful dishes: bouillabaisse, ratatouille, l’anchoïade or pissaladière Niçoise, the region’s beloved anchovy and onion flatbread.

Pissaladière anchovy onion pizza
Pissaladière – anchovy onion “pizza” from Nice

Inspired by this month’s garlic-themed#BreadBakers event (hosted by Karen’s Kitchen Stories), I decided to bake a garlicky version of pissaladière Niçoise. It derives its name from the ground anchovy condiment know as pissala, a specialty of the coastal area around Nice.

Crudely referred to as ‘French pizza with anchovies’ by some, this flatbread doesn’t come with the cheese topping typical for pizza. Instead, you’ll find provençale ingredients on pissaladière breads: olive oil, Niçoise olives, fresh garlic and aromatic thyme and oregano leaves. Most of the ingredients on my pissaladière Niçoise were bought in the shop, but the thyme and oregano came my very own allotment!

Pissaladière Niçoise Recipe

Bakes two, enough for four people

Day 1


  • 30g sourdough starter
  • 100g strong bread flour
  • 80g water

Combine all ingredients in a medium bowl until well mixed. Cover and leave to rest at room temperature for 16 to 24 hours.

Day 2

Pissaladière Niçoise
Pissaladière Niçoise before baking

Main pissaladière dough

  • 310g strong bread flour
  • 105g wholemeal flour
  • 260g water
  • 7g salt
  • 25g olive oil

Onion, anchovy  & olive topping

  • 6 medium onions, thinly sliced
  • 6 garlic cloves, minced
  • 5 tbsp olive oil
  • A few sprigs fresh thyme and/or oregano, leaves picked
  • Salt and pepper, to taste
  • 100g anchovies (60g drained weight), sliced in half lengthways
  • 40 – 50 Niçoise olives, pitted
Pissaladiere anchovies onion garlic tyme olives
Pissaladiere anchovies onion garlic tyme olives
  1. Combine 180g of the sourdough with the main dough ingredients (except olive oil). Knead for 10 minutes and add the olive oil towards the end.
  2. Place the dough back into the bowl, cover and leave to rest for about 2 – 4 hours until doubled in size.
  3. Prepare the topping by sautéing the onions and garlic in the olive oil over a low heat for about 25 to 30 minutes until very soft but only lightly browned.
  4. Take off the flame and add the thyme, oregano, salt and pepper. Leave to cool.
  5. Divide the dough into two equal pieces. Shape into two dough balls on a lightly floured surface. Cover with a kitchen towel and leave to relax for 20 minutes.
  6. Prepare a sheet of baking paper and sprinkle with semolina.
  7. Stretch the dough by hand, you will need to do this slowly and let it relax every now and then. Try to shape it into a rectangular shape about 6mm thick.
  8. Place the dough onto the baking sheet.
  9. Spread the onion-garlic mixture evenly across the dough, leaving 1 cm free around the edges.
  10. Place the anchovies in a lattice pattern on top of the onions. Place one olive in each of the sections formed.
  11. Leave the unbaked pissaladières to proof for another 30 minutes.
  12. Preheat the oven (220°C). Bake on a preheated baking tray for about 20 minutes.


#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Manakish Za’atar Recipe: Lebanese Flatbread


Last week, an invitation to a Lebanese food themed dinner party was quickly followed by the kind request to supply suitable Lebanese flatbreads. I was more than happy to oblige by baking a batch of manakish za’atar!

On the menu was a fantastic spread of delicious Lebanese mezze from homemade labneh and tabbouleh to baba ghanoush followed by a main course of lamb meatballs in a spinach and yoghurt sauce. So, off I went on the search for matching breads. Having never been to Lebanon I had to base my research on recipes from books and other bloggers’ experiences.

Manakish Za'atar Lebanese Flatbreads
Manakish Za’atar Lebanese Flatbreads

I found a great variety of Lebanese flatbreads including:

  • Markouk (very thin large circular flatbread baked on a domed griddle called saj)
  • Tannur bread (cooked in a tandour-like oven)
  • Manakish (chewy flatbread with a variety of toppings)
  • Mishtah (thick golden-brown bread made with burghul, flour and aniseed)

Manakish (also manakeesh or manaeesh) seemed to be most feasible in the absence of a saj or tandour oven and also the most versatile.

This is my version of manakish za’atar – an attempt to evoke the flavours of Lebanese cooking in my Northern European kitchen. I was helped by a fellow baker who shared her copy of Barbara Abdeni Massaad’s stunning book Man’oushé: Inside the Street Corner Lebanese Bakery for inspiration.

Manakish Za’atar Recipe (Lebanese Flatbread Recipe)

Lebanese flatbreads - Manakish with za'atar spice blend
Lebanese flatbreads – Manakish with za’atar spice blend


  • For the manakish dough – For my Lebanese flatbread recipe, I work with the same dough ingredients as used in my pita bread recipe.
  • For the Lebanese za’atar paste – In the absence of the essential herbal ingredient za’atar (wild thyme), I used 4 tbsp fresh oregano leaves, 2 tsp dried thyme and 2 tsp dried marjoram, added 4 tbsp toasted sesame seeds, 2 tbsp ground sumac,1/2 tsp ground cumin, 1/2 tsp salt. Combine in a small bowl and mix well with 6 tbsp olive oil.
  • Sea salt flakes
Za'atar paste
Za’atar paste

“Za’atar is a cornerstone of Levantine cooking. The herb grows wild in the hills around Jerusalem, and has a distinctive, pungent, savoury aroma. Its scientific name, Origanum syriacum, hints at a connection to oregano, marjoram and the like, but, for me, its flavour evokes cumin, lemon, sage and mint.” Yotam Ottolenghi

Manakish Lebanese Flatbreads with Za'atar
Freshly Baked Manakish Lebanese Flatbreads with Za’atar

How to make manakish flatbreads

    1. This makes 8 flatbreads
    2. Follow steps 1 – 9 of my pita bread instructions.
    3. Turn the dough out onto a lightly floured work surface, deflate gently, then divide into eight equal pieces.
    4. Shape each dough piece into a firm ball, cover with a tea towel and let rest for 20 minutes.
    5. Preheat the oven to 200°C and place the baking tray at the bottom shelf to heat up.
    6. Flatten each ball, then roll – one by one – into a round or oval shape about 3 mm thick.
    7. Place the dough rounds on baking paper measured on your baking tray. Only four manakish fit onto my baking tray, so I roll out four at a time and while they’re baking I get onto the next four.
    8. Brush the breads with 1-2 tbsp of the za’atar blend, spreading it to within 5mm of the edge.
    9. Sprinkle with sea salt flakes.
    10. Slide the baking paper with the flatbreads onto the hot baking tray, place back on the lowest shelf in the oven and bake until lightly golden, for about 10 minutes.  
    11. Remove from the oven and place on a wire rack.
    12. Serve while warm.
Manakish za'atar
Manakish za’atar