A Stir The Pots Post

Pissaladière

by | Sep 7, 2018 | Food, Food and Drink, Pissaladiere

Pissaladière is a wonderful flat-bread treat, rich in onions, olives, and anchovies. This summer, I used an adapted sourdough for the dough which resulted in a paper-thin crust to complement the toppings, good for L'apéro with rosé or Ricard.

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Paté pour pissaladiere (weights)

2 Comments

  1. Sonia

    Can you share the sourdough recipe for a thin crust? All I can find are thicker focaccia-styles.

    Reply
  2. Jeremy Shapiro

    Hola Sonia,
    Re-adjusted my formula… pretty basic formula, mix, bulk, and proceed as with a pizza?
    Cheers,
    Jeremy

    Reply

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