Pissaladière of Nice – Recipe

For 8 people
Preparation: 30 min
Rest of the dough: 1 h 30
Cooking: 45 min for the onions, 20 min for the Pissaladière.

Bread dough:

  • 500 g of flour,
  • 10 to 15 ml of water,
  • 10 g of salt,
  • 15 to 20 g of baker’s yeast,
  • 15 ml of olive oil.


  • 2 kg of straw onions,
  • 100 ml of olive oil,
  • 1 bouquet garni (thyme, bay leaf, rosemary),
  • 10 g of garlic (1 clove),
  • 8 anchovy fillets in salt,
  • Black olives from Nice,
  • Salt pepper.


  • 25 g of pissalat
    The pissalat can be spread over the dough before putting the onions in or mixed directly with the cooked onions before spreading them on the dough.

Peel the onions, finely slice them and put them in a pot with the olive oil, the dressed garlic cloves and the bouquet garni, salt and pepper, cover and cook over low heat for 45 minutes (while allowing water to evaporate). Remove the garlic at the end of cooking.

Prepare the leaven: on a work surface, put 125 g of flour, dig a fountain in it and add the yeast dissolved in a little lukewarm water. Mix everything to obtain a ball of dough and leave to rest in a terrine covered with a cloth. In half an hour, the dough should double in size.

Arrange the rest of the flour in a crown, add the water, olive oil and salt to the middle. Work the dough, adding water to a consistency. Add the sourdough to the dough and knead everything. Let stand for an hour, covered.

Oil a pie plate or baking sheet, roll out the dough to 1/2 cm thick, add the onions, garnish with anchovies and olives.

Put in the oven, previously heated, for 20 minutes at 180/200 °. Pepper when removing from the oven.
Let it cool down to serve it.