Here's my take on the Provencal tart, pissaladière: focaccia dough topped with a generous amount of nearly caramelized onions, a coarse purée of garlic, anchovies, and olives, and roughly chopped summer tomatoes. Traditional pissaladière is characterized by an orderly arrangement of the anchovies and olives, but I've never been a fan of that look, so I pulse the two together (along with capers) in the food processor. Tomatoes, too, are not traditional, but this time of year, it's hard not to sneak them onto (and into) everything. In this video, I'm using sourdough focaccia (recipe linked below) but it turns out just as well with yeast-leavened focaccia (recipe below).

Find the full yeasted pissaladiere recipe from my cookbook, Bread Toast Crumbs, here on Taste: [ Ссылка ]

Here is the sourdough focaccia recipe: [ Ссылка ]

Here is the yeasted focaccia recipe: [ Ссылка ]

The pan I am using in this video is the Lloyd gramma style pizza pan: [ Ссылка ] (affiliate link) I used both butter and olive oil to encourage browning and prevent sticking, though I likely could have gotten away with olive oil alone.

#sourdough #focaccia #pissaladiere #tomatoes #anchovies

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