In Nice, this traditional appetizer is found at all local bakeries, and sold as a snack or appetizer. The dough should be started the day before to rise slowly. The onions can be prepared a day or two in advance, and the bread dough can be purchased from a bakery or pizza shop if you don’t have time to make your own.

Ingredients for a 12”x 18” pissaladiere

Dough:
3 cups all purpose flour
1 5/8 cups water
1 ¼ tsp salt
¼ tsp. yeast
¼ cup cold-pressed olive oil

Topping:
5 lbs. white onions, washed, peeled, and diced
¼ cup cold-pressed olive oil
4 whole cloves garlic
4 sprigs fresh thyme
2 bay leaves
4 sprigs summer savory
1 sprig oregano
1 sprig marjoram
½ tsp. fresh ground pepper

Traditional: 2 Tbs. pissalat (a fish sauce made of macerated baby sardines. You can substitute anchovy paste, Nuoc mam, or just omit it and use salt instead (don’t use iodized salt, it tastes bitter. Grey sea salt is best, Kosher works too)

1 dozen Niçoise olives (small black brine cured olives)

Process:
1. In a large bowl, combine the flour, salt, yeast, and water. Cover with a damp towel and allow to rise at room temperature for 18 hours or more. The next day, punch the dough down, add the oil, and stretch the dough by hand into your baking pan. Let it rise for an hour before baking.

2. Place the onions and olive oil in a heavy pot. Add the herbs and garlic, tied in a muslin bag. Cook over low heat for two hours. The onions should melt without browning. Taste and rectify seasoning as needed. The onions should taste sweet and the texture should be soft and melting, not crunchy. Remove the herbs, and add the pissalat or salt, pepper.

3. Preheat your oven to 400 degrees.

4. Prebake the dough for 10 minutes.

5. Spread the onions over the dough. Garnish with olives

6. Bake for another 15 minutes. Serve.