Le Foodist Paris Cooking Class

How To Easily Make Pissaladière In Only Ten Steps

Pissaladière (for six servings) :

Preparation : 30 minutes

Cooking : 45 minutes


  • 400g bread dough
  • 1kg onions
  • 300g of anchovies
  • 15 black olives
  • 1 tablespoon powdered sugar
  • Provence herbs
  • Pepper
  • Olive oil


  • In a large frying pan, pour 5 olive oil tablespoons.
  • Add sliced onions, pepper, Provence herbs and powdered sugar.
  • Brown the onions until they get slightly golden.
  • Add half of the anchovies to the frying pan and wait few minutes until they melt with the onions.
  • Pour olive oil all over a baking tray and spread the bread dough all over.
  • Pour all the making you previously made on the bread dough and add the remaining anchovies. You can also add black olives as a decoration.
  • Preheat your oven to 220 ° / 425 F ° (thermostat 7).
  • Cook your pissaladière.
  • Keep a close eye on the dough bread : when the edges are sufficiently cooked, you can put the pissaladière out, done !
  • Let cool and serve it right away.

Personal tips

During the cooking, do not add salt since anchovies are already salted.

An artichoke salad, coleslaw, beet salad, chilled asparagus or a tossed green salad are highly recommended as side dishes. Pissaladière is a dish best served cold.