Nice-Style Caramelized Onion and Anchovy Flatbread

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This iconic flatbread from Nice showcases the sun-drenched flavors of Provence—sweet, slow-cooked onions layered with briny salt-cured anchovies and buttery Niçoise olives atop a pillowy olive-oil crust. It is traditionally served as an aperitif snack with chilled rosé and is a staple of Niçoise street food.

Nutrition Facts

Per serving (estimated)

• 495 kcalCalories
• 22 gFat
• 4 gSaturated Fat
• 58 gCarbs
• 6 gFiber
• 14 gSugar
• 12 gProtein
• 780 mgSodium
• 420 mgPotassium
• 95 mgCalcium
• 3 mgIron
• 14 mgVitamin C
• 20 mcgVitamin A

Ingredients

For the dough

• 2 1/4 cups (280 g) bread flour
• 1 tsp (4 g) instant yeast
• 1 tsp (5 g) fine sea salt
• 3/4 cup (180 ml) warm water, about 105°F
• 3 tbsp (45 ml) extra-virgin olive oil, plus more for greasing
• 1 tsp (4 g) granulated sugar

For the topping

• 3 lb (1.4 kg) yellow onions, halved and thinly sliced
• 1/3 cup (80 ml) extra-virgin olive oil
• 2 tsp (8 g) granulated sugar
• 1 tsp fresh thyme leaves, plus extra sprigs
• 1/2 tsp sea salt, plus more to taste
• 16–20 salt-cured anchovy fillets, drained and patted dry
• 3/4 cup (120 g) Niçoise or Taggiasca olives, pitted
• Freshly cracked black pepper, to taste

Directions

1. Make the dough: In a large bowl, whisk together the flour, yeast, salt, and sugar. Add the warm water and olive oil and stir until a shaggy dough forms. Knead on a lightly floured surface for 8–10 minutes until smooth and elastic, then place in an oiled bowl, cover, and let rise in a warm spot until doubled, about 1 to 1 1/2 hours.
2. Meanwhile, caramelize the onions: heat the olive oil in a wide heavy skillet over medium-low. Add the sliced onions, sugar, thyme, and salt and stir to coat. Cook gently, stirring every few minutes, until the onions are deep golden-brown, soft, and jammy, 35–45 minutes; lower the heat as needed to prevent scorching. Cool slightly.
3. Preheat the oven to 475°F (245°C) with a baking stone or heavy sheet pan on the middle rack. On parchment, stretch or roll the dough into a rustic oval or rectangle about 12 x 9 inches and 1/4 inch thick, leaving the edges slightly thicker.
4. Spread the caramelized onions evenly over the dough, leaving a 1/2-inch border. Arrange the anchovy fillets in a crisscross lattice across the onions, then nestle the olives between them. Scatter with thyme sprigs, a light drizzle of olive oil, and cracked black pepper.
5. Bake for 12–16 minutes, until the crust is puffed and golden at the edges and the onions are lightly caramelized on top.
6. Rest on the pan for 5 minutes, then slide onto a board, cut into squares or strips, and serve warm or at room temperature.

Cook’s Notes

• Take your time caramelizing the onions over medium-low heat; rushing with high heat will burn them rather than sweeten them.
• Short on time? Use 1 lb of store-bought pizza dough, brought to room temperature before stretching.
• Traditional Niçoise anchovies are salt-cured rather than oil-packed; rinse briefly if very salty and pat dry.
• Brush the baked crust edges with a little extra-virgin olive oil just before serving for an authentic finish.
• Pissaladière is excellent at room temperature and travels well, making it a perfect picnic or aperitif dish.

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