Vegan Pissaladière — Provençal Onion & Olive Flatbread
Pissaladière is the beloved golden treasure of the French South — a rustic, chewy flatbread baked until crisp at the edges and tender in the centre, generously topped with onions slowly caramelized to deep amber sweetness, rich black olives, fragrant thyme, and a savoury vegan anchovy-style garnish. Every bite balances sweet, salty, and herbaceous notes — the onions melt-in-your-mouth, the olives burst with bold flavour, and the crust offers the perfect satisfying chew. Traditionally made with fish paste, this version captures every bit of the authentic spirit using clever plant-based alternatives — equally delicious, deeply comforting, and entirely cruelty-free 🫒🧅✨
Shared by jessy
Time
130 min
Serves
5
Difficulty
medium
🛒 Ingredients
- #Crust;
- 250 g all-purpose flour — or half wholemeal for extra depth
- 150 ml warm water.. 1 tsp instant dried yeast
- ½ tsp salt.. 1 tbsp olive oil — plus extra for brushing
- #Classic Topping;
- 4 large yellow onions — thinly sliced.. 2 tbsp olive oil
- 1 tbsp sugar — helps caramelization.. 1 tbsp water
- 1 tsp fresh thyme leaves — plus extra for garnish
- ½ tsp dried herbes de Provence.. Black pepper — to taste
- 15–20 pitted black olives — Kalamata or Niçoise style, halved
- #Vegan "Anchovy" Style Garnish;
- 2 tbsp capers — rinsed, patted dry
- Thin strips of roasted eggplant or marinated tempeh — tossed in 1 tsp olive oil + pinch sea salt + ½ tsp smoked paprika
- Alternative: thin strips of nori sheets for that authentic umami touch
👩🍳 Instructions
- 1
Make the dough: In a bowl, dissolve yeast in warm water. Let sit 5 minutes until frothy. Add flour, salt, and 1 tbsp olive oil. Mix into a soft dough, then knead 5–7 minutes until smooth and elastic. Cover and leave in a warm place for 1 hour until doubled in size.
- 2
Caramelize the onions: While dough rises, heat 2 tbsp olive oil in a large pan over low heat. Add sliced onions, sugar, and 1 tbsp water. Cook slowly 25–30 minutes, stirring occasionally, until deep golden, soft, and sweet — do not rush on high heat or they will burn instead of caramelizing. Remove from heat, stir in thyme, herbes de Provence, and plenty of black pepper. Taste and add a pinch of salt if needed.
- 3
Preheat oven: 200°C (400°F). Line a baking sheet with parchment paper.
- 4
Shape: Punch down dough, roll or stretch into a large oval or rectangle about 5 mm thick. Transfer to the baking sheet. Brush lightly with olive oil.
- 5
Top: Spread the caramelized onions evenly over the crust, leaving a thin border. Arrange olives in a decorative pattern. Add your vegan "anchovy" strips — eggplant, tempeh, or nori — in a crisscross design. Scatter capers and extra thyme over the top. Drizzle lightly with olive oil.
- 6
Bake: 20–25 minutes until the crust edges are golden and crisp.
- 7
Serve: Slice warm or at room temperature — traditional Pissaladière is wonderful at room temp! 🫒🧅✨