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

Sourdough

  • 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

#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.

German Flammkuchen Recipe

 

My friend Felix from Munich frequently impresses guests with his delicious Flammkuchen, a type of German flatbread with a delicious sour cream, bacon and onion topping. He provided all his Flammkuchen baking insight to me yesterday, so what better way to finish a long week than unwinding with a freshly baked Flammkuchen and a nice glass of Austrian Weißburgunder, watching a movie on the couch wrapped in a cosy blanket. Here is his Flammkuchen recipe for all of you to enjoy!

Flammkuchen Tarte Flambee
A very tasty freshly baked Flammkuchen

Flammkuchen (or Tarte Flambée in French) is an Alsatian dish – it’s easy to make and you’ll only need a few ingredients. The traditional toppings are sour cream (Felix recommends crème fraiche as it’s thicker), onions and bacon. I’m planning to experiment with different toppings, but to start with, I go all traditional on this recipe.

Flammkuchen recipe

Before I jump into the Flammkuchen recipe instructions, a few notes on what Flammkuchen is and what it’s not.

Flammkuchen and pizza use the same base dough. The key difference is that Flammkuchen uses a base of sour cream or crème fraiche while pizza comes with tomato sauce. Flammkuchen is also not to be confused with white pizza which is pizza with a cheese base. Cheese is not traditionally used as a topping for Flammkuchen and the bread dough crust is generally thinner when compared to pizza. And… the Flammkuchen shape is usually rectangular or oval rather than round as it is for pizza.

For the Flammkuchen dough (makes 4)

  • 500g flour (I used 400g strong white flour and 100g wholemeal flour; however if you can get your hands on strong 00 flour this will work even better)
  • 7g salt
  • 7g dried yeast
  • 320g warm water
  • A little olive oil

For the Flammkuchen sauce and topping (for 4)

  • 12 strips of bacon, cut into small squares or cubes
  • 2 onions, finely sliced into rings
  • 250g crème fraiche (or sour cream)
  • 230g natural Greek Yoghurt
  • 1 tsp nutmeg
  • 3/4 tsp salt
  • Freshly ground black pepper
  • Fresh thyme (optional)

How to make Flammkuchen

  1. Combine all dough ingredients in a large bowl to form a rough dough.
  2. Knead the dough for 10 minutes until you have a smooth, elastic, stretchy and velvety dough.
  3. Place the dough back into your bowl and cover with a lid.
  4. Leave to rest for 2 – 4 hours at room temperature (or overnight in the fridge).
  5. Preheat the oven and a baking tray to 250°C (the highest temperature possible) 30 minutes before the bake. If you have a pizza stone, preheat the oven and the pizza stone 1 hour before.
  6. Divide the dough into 4 parts (8 parts for smaller sized Flammkuchen). I use a dough scraper to do this.
  7. Shape each part into a ball and leave to rest for 10 minutes.
  8. Combine the crème fraiche and yoghurt in a small bowl, add the nutmeg, salt and pepper and mix well.
  9. Roll out the dough pieces (2-3 mm) and transfer to baking sheets.
  10. Leave to rest for 15 minutes.
  11. Fry the bacon strips briefly until almost cooked, don’t let them get crispy.
  12. Fry the onion rings in the same pan until slightly browned.
  13. If you are making all 4 Flammkuchen but baking only one at a time, don’t add the topping to all of them at once. One by one works better as the topping doesn’t melt into the dough that way.
  14. Evenly and generously spread the cream mixture onto the dough (you want a really thick coating in order for the finished product not to be too dry), leave a small border around the edge (this will turn golden-brown and crispy).
  15. Scatter the onion rings and bacon on top and sprinkle with thyme.
  16. Bake for about 12 minutes or until the edges are nicely browned and the bottom is crisp.
  17. Serve immediately.
Flammkuchen onion bacon sour cream herbs
Flammkuchen with delightfully crisp onion rings

If you have leftover dough, you can refrigerate this in cling film and bake more Flammkuchen the next day.

If baking the next day is not an option, you can freeze it too. Roll out the dough into a base and par-bake (for about 3 mins). It needs to be fully cooled before you freeze it. When you feel like a cheeky Flammkuchen, simply take out the base, add the topping and bake again.

Hope you enjoy this Flammkuchen recipe as much as I do, it’s perfect for a night in!