Pissaladière
Nutritional values
(Percentage of daily recommendation)
| Calorie | 603 cal. | (29 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 5 μg | (25 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 11.5 μg | (19 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.1 mg | (93 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 245 μg | (82 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 17.2 μg | (38 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 442 mg | (11 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 178 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- ½ cube fresh Yeast (21 grams)
- 350 grams Pastry flour
- salt
- 8 Tbsps olive oil
- 4 red onions
- 2 garlic cloves
- 100 grams Anchovy fillet
- 150 grams black Olives (pitted)
- Pastry flour (to dust work surface)
- 5 sprigs thyme
Preparation steps
For the crust, crumble yeast and mix with about 200 ml (approximately 3/4 cup) lukewarm water. Mix flour with a generous pinch of salt. Stir 4 tablespoons olive oil into yeast mixture and knead into flour mixture into a smooth, pliable dough. Knead additional flour or water into dough if necessary to keep dough from getting too sticky. Cover dough and let stand in a warm place until approximately doubled in volume, about 1 hour.
For the topping, peel onions and garlic. Cut onions into rings. Mix anchovies, garlic and remaining oil and mash until slightly lumpy. Drain olives well.
Preheat oven to 200°C (approximately 400°F).
On a lightly floured surface, knead dough briefly and roll into a rectangle about 20 x 30 cm (approximately 8 x 12 inches), pinching around the edge to form a slight rim on crust. Place crust on a baking sheet lined with parchment paper. Spread anchovy mixture over crust, leaving a narrow border free. Sprinkle onions, olives and thyme sprigs over crust and bake until golden brown, about 30 minutes. Cut pissaladière in pieces and serve warm or cooled as desired.
