Pissaladiere with caramelised onions and anchovies


This is France’s answer to the pizza. It makes a perfect drinks snack and is also good served as an alterative to garlic bread with pasta. The sweetness of the onions and the saltiness of the anchovies come together to make a very tasty bite. You can experiment with the toppings, olives would also work really well, as would a bit of cheese.


225gstrong white flour
1tspfresh thyme leaves
1tsplight brown sugar
1tspfast action dried yeast
3 white onions (large)
8 anchovy fillets
175mlwarm water
  black pepper
  Olive oil


Prep time1 hour
Tagsstarter snack bread


Put the flour, salt and thyme into a large bowl

Whisk the sugar followed by the yeast into 175ml of  warm water. Leave this for 10 minutes and the yeast will start to react and froth the water

While the yeast is doing its thing, finely slice your onions

Pour the yeast water into the flour bowl and bring this mixture together with a spoon, then turn it onto a floured work surface and knead it for about 10 minutes until it becomes smooth

Roll it out into an oval shape that is a about 30cm long then place this on a baking tray and brush over some olive oil. Cover with a tea towel and leave this to one side for 30 minutes to rest and rise a bit

While the dough is resting, mince the garlic and melt a large knob of butter in a wide based saucepan

Gently fry the onions and garlic for 30 minutes until they become sticky

Once the dough has rested, spread the onions over the centre, leaving a gap of around 2cm around the edges

Scatter over the anchovies (you can add more than 8 if you are a fan) and drizzle over some more olive oil

Finally crack some black pepper over the top, then bake in the oven for 25 minutes

It is best served hot, but can also be eaten once it has cooled