Pissaladiere Topping for Foccacia
 

Pissaladiere – Onion Foccacia from Provencal – adapted from Barefoot Contessa

 

Topping – enough for one half-sheet (13 x 18)

 

¼ C olive oil

2 lbs yellow onions, sliced ¼” thick

1 T fresh thyme leaves

1 & ½ t kosher salt

½ t freshly ground pepper

2 whole cloves garlic

12 – 18 anchovy fillets

12 French olives, oil cured or whatever you like, halved

 

  • Heat oil in a very large sauté pan and cook the onions, thyme, s & p, and garlic over low heat for about 45 minutes - stirring occasionally - until the onions are sweet and cooked but not brown.
  • After 30 minutes, take out the garlic, chop roughly, and add it back to the onions. When they are done, remove from heat and let cool to almost room temp.
  • Preheat oven to 450 degrees
  • Top foccacia dough with onion mixture.
  • Make a criss-cross pattern of the anchovy fillets; dot with olive halves
  • Bake about 20 minutes or until done