Pissaladière niçoise version 2024 with niçoise olives and anchovies from the Baie des Anges

In traditional Niçoise pissaladière, onions are mixed with "Pissalat" sauce (from the Niçois Occitan peis salat, "salted fish"), a paste made by macerating sardines and/or anchovies in coarse salt. Today, given the difficulty of obtaining real Pissalat, it's replaced by anchovy fillets added to the pissaladière. That's what I'd do for this 2024 version of pissaladière. Ja keeps the olives and anchovies :-)
The pissaladière dough:
500 g flour (type 55) for 2 balls of pasta
4 g salt
21 g fresh baker's yeast
12 cl olive oil
22 cl warm water
Garnish:
1 kg yellow onions
3 tablespoons olive oil, more if necessary...
2 tablespoons caster sugar
A few niçoise olives
A few fillets of small anchovies preserved in brine and salt.
Salt, pepper and herbes de Provence.
Tips & tricks
To use the food processor, I prefer to use at least 500 g of flour for better kneading. This quantity represents 2 balls of dough, which can be kept in the freezer.
The proportion of liquid in pizza dough is generally between 60% and 70% water in relation to the total weight of flour: for our dough, I've done some tests and I'm going to go for 68% liquid, i.e. 34 cl of liquid for 500 g of type 55 flour (9% protein).
The order in which ingredients are incorporated: always start with the liquids, which will give the flour a solid base and thus enable better kneading in the food processor.
Use the dough hook for all leavened breads at medium speed 2.
Sticky dough: flour from sprouted wheat. Lack of strength = low protein content of flour (indicated on packet). As bakers explain, flours have an absorption capacity proportional to their strength. There's a trick you can use to reduce the problem of lack of strength: pour in 3/4 of the required amount of water at the start, and let the dough form the bonds that will make it stronger and able to absorb the remaining water that will be added, little by little, after 1 minute of kneading. This technique is called "basining" the dough.
Compact dough: add a tablespoon of water, or a little more if necessary.
Use the horn to loosen the mixture and make kneading more even and efficient.
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[@psycho5925]

Vraiment très bon la pissaladière et la tienne avec la pate maison me fait très envie, je l'aime avec plus d'anchois mais ca ce n'est que mon gout perso, merci pour cette recette, à l'apéro, en plat principal ....... La pissaladière elle passe tout le temps même le matin :)
Et ca coute pas cher à faire 😉 J'essaierai ta recette 👍
PS : Oui très compliqué d'acheter du vrai pissalat ! PEUT être peut on en faire sois même mais je n'ai pas pu avoir d'info sur le sujet.

[@yannlefebvre8482]

Merci beaucoup 😋