Olive Magazine
Pissaladière Recipe With Leeks, Green Olives and Sultanas

Leek, green olive and sultana pissaladière

Published: February 3, 2015 at 11:14 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Pissaladière is a dish which originated from Nice in Southern France. The dough is usually a bread dough thicker than that of the classic Italian pizza. This is a great version using leeks, green olives and sultanas

  • Vegetarian
Nutrition:
NutrientUnit
kcal526
fat25.7g
saturates6.5g
carbs53.8g
fibre5.9g
protein16.8g
salt2.3g
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Ingredients

  • 200g strong white bread flour
  • 2 tsp easy-blend dried yeast
  • olive oil
  • 500g leeks, finely sliced
  • 3 tbsp golden sultanas
  • 75g parmesan or vegetarian alternative, finely grated
  • 16 green olives, pitted and quartered
  • 2 bay leaves, halved

Method

  • STEP 1

    Put the flour, 1 tsp salt and the yeast in a bowl, add 150ml hand-hot water and 2 tbsp olive oil, then mix everything together using a wooden spoon and then your hands. Tip onto a floured surface and knead until the dough is smooth but not sticky. Put in a bowl and cover, then leave to rise for an hour or until the dough has doubled in size.

  • STEP 2

    Heat 4 tbsp oil in a large frying pan, add the leeks, stir, then cover and cook very gently for 40-50 minutes, stirring every now and then. You want the leeks to soften completely without turning brown. Season well and stir in the sultanas.

  • STEP 3

    Heat the oven to 220C/fan 200C/gas 7. Oil a baking sheet. Knead the dough to knock out any air, then roll and press it out to make a large rectangle. Sprinkle the parmesan over the surface. Spread the leek mixture on top of the parmesan, add the olives to the top (make a pattern if you like) and dot the bay halves over. Drizzle with a little more olive oil. Bake for 25-30 minutes or until the bread base is cooked through.

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