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Strictly speaking Pissadaliere is a French Provencale dish, not as one would expect from Italy. Anchovies are a love or hate ingredient, if you are of the latter disposition, substitute with some chopped ham or pieces of sun dried tomato. Enjoy warm or cold.



  • 1¼ cups warm water
  • 1 teaspoon sugar
  • 2 teaspoons yeast
  • 2½ cups flour
  • ½ teaspoon salt
  • 1½ tablespoon olive oil


  • 3-4 red onions, peeled and finely sliced
  • 2-3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons fresh thyme leaves
  • 80 grams anchovies, drained, each fillet cut into 2-3 pieces
  • ½ cup black olives
  • 1 red pepper, deseeded and cut into strips



  1. Mix together the warm water and sugar in a small bowl. Stir in yeast and set aside in a warm place for 5-10 minutes or until frothy.
  2. Sift flour and salt into a large bowl, pour in frothy yeast mixture and the first measure of olive oil. Mix to a dough that leaves the sides of the bowl clean. Knead on a lightly floured surface for 8-10 minutes. Alternatively, you can use an electric mixer with a dough hook for 4-5 minutes.
  3. Return to a lightly oiled bowl, cover with clingfilm. Set aside for 1-1½ hours or until it has doubled in bulk.

Onion filling

  1. Cook onions gently in olive oil until soft but not brown. Stir in balsamic vinegar and fresh thyme. Season with salt and pepper. Cool.
  2. Turn the dough on to a lightly floured surface. Knead for 2-3 minutes then roll out to a rectangle 25cm x 35cm. Place on a greased and lined baking tray.
  3. Spread onion mixture over dough. Scatter with anchovies, olives and red-pepper strips.
  4. Brush exposed dough edge with oil. Leave uncovered to rise for 15-20 minutes.
  5. Bake at 230ºC for 15-20 minutes or until golden and well risen. Cool on a wire rack.

Cooks Tips

- Make the dough the day before and prove in the fridge overnight. The filling can also be made in advance and kept covered in the refrigerator.

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