You can get it everywhere over there (bakeries, supermarkets, street stalls...), but no hope of ever finding it here... Luckily, it's quite easy to make:)
Ingredients (for 1 big/2 small pissaladières)
For the dough:
250g self raising flour
a pinch of salt
a generous drizzle of olive oil
For the topping:
7 medium sized onions
a few anchovies
a few black olives
1. Slice the onions and sauté them in olive oil with plenty of thyme. You want to first put them on high heat to brown them a bit, then add a slog of balsamic vinegar and reduce to medium low, still stirring regularly.
Traditionally, pissaladière is made with white onions, but I couldn't resist this beautiful color:
2. While the onions are gently reducing, we're going to make the dough. Mix the flour, salt, water and olive oil into an homogenous ball.
I do it with a stand mixer and dough hook, but it would work just fine by hand.
3. Flour a work surface and roll the dough into shape (I make 2 small ones because we have a small oven). In a pinch, you can use a clean wine bottle as a rolling pin.
5. Bake at 200C for 15 min (up to 25 if you have a slow oven), and enjoy!!!
For example it goes very well with a side salad of mixed leaves, cherry tomatoes and yellow bell pepper...