How to Make Pissaladière
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A French-Italian focaccia-based flatbread layered with caramelized onions, tomatoes, anchovies, capers, and olives. Sweet, salty, briny, and aromatic with a tender no-knead dough base.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- yeasted focaccia, made through step 1
- sourdough focaccia, made through step 3
- 6 tablespoons extra-virgin olive oil, plus more for greasing
- 3 cups sliced onions (about 3 medium onions, halved and thinly sliced)
- pinch of kosher salt
- 2 garlic cloves
- 4 anchovies
- 1 tablespoon capers
- ½ cup coarsely chopped pitted kalamata or niçoise olives
- 1 cup diced tomatoes
At a glance
PER SERVING · TIME 1465M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 24h
- Cook
- 25m
- Sodium
- 1338mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 356mg
- Calcium
- 84mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 1440M
- SODIUM
- 1338MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.