Provençal Caramelized Onion and Anchovy Flatbread

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A beloved specialty from the French Riviera, this Niçoise flatbread — known in Provençal as pissaladière — features a pillowy bread base topped with deeply caramelized onions, briny anchovies, and small black olives. It is traditionally served as an appetizer or a light lunch with a green salad and a glass of cold rosé.

Nutrition Facts

Per serving (estimated)

• 470 kcalCalories
• 21 gFat
• 3.5 gSaturated Fat
• 56 gCarbs
• 5 gFiber
• 13 gSugar
• 13 gProtein
• 820 mgSodium
• 470 mgPotassium
• 95 mgCalcium
• 3.8 mgIron
• 13 mgVitamin C
• 30 mcgVitamin A

Ingredients

For the bread dough

• 3 cups (375 g) bread flour
• 1 teaspoon (4 g) active dry yeast
• 1 teaspoon (4 g) sugar
• 1 teaspoon (6 g) fine sea salt
• 3/4 cup (180 ml) warm water, about 105°F / 40°C
• 3 tablespoons extra-virgin olive oil, plus more for the bowl

For the onion topping

• 3 pounds (1.4 kg) yellow or sweet onions, halved and thinly sliced
• 4 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1 small bay leaf
• 3/4 teaspoon fine sea salt
• Freshly ground black pepper, to taste

For assembly

• 2 tablespoons anchovy paste or softened pissalat (optional, for extra depth)
• 16 to 20 oil-packed anchovy fillets, drained
• 24 small black Niçoise olives, pitted
• 1 tablespoon extra-virgin olive oil, for finishing
• A few sprigs of fresh thyme, for garnish

Directions

1. Make the dough: In a large bowl, whisk together the flour, yeast, sugar, and salt. Add the warm water and olive oil and stir until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic. Place in an oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 to 1 1/2 hours, until roughly doubled in size.
2. Meanwhile, caramelize the onions: Heat the olive oil in a large, wide skillet or Dutch oven over medium-low heat. Add the sliced onions, garlic, thyme, and bay leaf, season with salt and pepper, and stir to coat. Cook gently, stirring every few minutes, for 35 to 45 minutes, until the onions are deeply golden, soft, and jammy. If they begin to color too quickly, lower the heat and add a splash of water. Discard the bay leaf and let the onions cool slightly.
3. Preheat the oven to 425°F (220°C). Lightly oil a large rimmed baking sheet or a 12-inch (30 cm) rectangular pan.
4. Shape the dough: Punch down the risen dough and transfer it to the prepared pan. Using your fingertips, press and stretch it into an even layer about 1/4-inch (6 mm) thick, leaving a slightly thicker rim around the edges. If the dough resists stretching, let it rest for 5 minutes and try again.
5. Spread the optional anchovy paste thinly over the surface of the dough, then top with the caramelized onions, spreading them evenly to the edges. Arrange the anchovy fillets in a neat crisscross or parallel pattern on top of the onions, and tuck the olives between them.
6. Bake for 18 to 22 minutes, rotating the pan halfway through, until the crust is golden brown and crisp at the edges and the onions are bubbling.
7. Drizzle the hot flatbread with the finishing olive oil, scatter fresh thyme leaves over the top, and let it rest for 5 minutes before slicing. Serve warm or at room temperature with a simple green salad.

Cook’s Notes

• Take your time caramelizing the onions over medium-low heat — this is where the signature sweet, mellow flavor comes from. Rushing them on high heat will burn them and make the topping bitter.
• If you cannot find true Niçoise olives (small, briny, and salt-cured rather than oily), substitute with small French black olives or pitted Taggiasca olives for a similar flavor profile.
• For a sturdier base, brush the shaped dough lightly with olive oil and par-bake it for 6 minutes before adding the onions. This keeps the bottom from getting soggy under the juicy topping.
• Pissaladière is best eaten the day it is made, but leftovers can be wrapped in foil and reheated in a 350°F (175°C) oven for 8 to 10 minutes.

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