A watercolour of a thin flatbread topped with deep gold browned onion, green olives and dark anchovy
Generated with OpenAI gpt-image-1
Adapted from Pissaladière

Anchovy and olive flatbread

An established dish converted to shelf-stable ingredients. Every substitution is documented below.

How long it keeps

About 6 months, set by Plain flour.

Indicative, for planning a build before you buy. The answer for a pack you already own is the best before date printed on it, and that only holds if it has been stored as the label says.

Serves
2
Burners
1
Pans
1
Water
0.25 L
Active
18 min
Total
28 min

Ingredients

  1. Dough: 200 g flour, salt, about 120 ml water. Knead a minute, rest ten, divide in two, press thin.
  2. Anchovies with their oil into a warm pan over low heat. Push them about; after two or three minutes they dissolve completely.
  3. Dried onion into that oil, heat up, five minutes until deep gold. Oregano and pepper for twenty seconds. Tip out.
  4. Wipe the pan, dry-fry the flatbreads 60 to 90 seconds a side.
  5. Onion mixture spread over each, chopped olives scattered on.

No added salt anywhere. Anchovies and olives together are more than enough, and this is a dish people routinely ruin by seasoning out of habit.

Serves 2.

What this was adapted from

Pissaladière: the Niçoise onion, anchovy and olive tart

  • a yeasted dough baked in an oven → an unleavened flatbread cooked in a pan

    The tart is a baked bread base and there is no oven. A pan flatbread is thinner and crisper rather than bready, so the topping sits on it like a cracker -- honestly a different thing built on the same three flavours.

  • onions slow-cooked for 40 minutes → dried onion browned hard in the anchovy oil

    The confit onion is the body of a pissaladiere and five minutes of dried onion is not the same. What it does share is sweetness against salt, which is the point of the dish.