Equipment
Ingredients
Dough
- 336 g all-purpose flour
- 12 g salt
- 3 g instant yeast
- 35 ml olive oil
- 240 ml water, lukewarm
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 771 kcal
- Protein
- 18 g
- Carbohydrates
- 129 g
- Fat
- 19 g
- Fiber
- 5 g
- Sugar
- 0 g
- Sodium
- 2337 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 13 g
- Polyunsaturated Fat
- 3 g
- Potassium
- 195 mg
- Calcium
- 31 mg
- Iron
- 8.0 mg
- Magnesium
- 39 mg
- Phosphorus
- 191 mg
- Zinc
- 1.3 mg
- Vitamin C
- 0 mg
- Vitamin E
- 2.6 mg
- Vitamin K
- 11 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 1.49 mg
- Riboflavin
- 0.89 mg
- Niacin
- 10.5 mg
- Folate
- 343 mcg
- Water
- 140 g
Sources: USDA FoodData Central
Method
Place the flour, salt, and instant yeast into the bowl of a food processor.
Start the food processor and gradually pour 240ml water and 30ml olive oil through the feed tube while the motor is running.
Continue processing for approximately 30 seconds until the ingredients form a ball that is slightly sticky to the touch.
Adjust the consistency by adding an extra 15-30ml of water if the dough is too dry, or a tablespoon of flour if it is too sticky, then process for 10 more seconds.
Transfer the dough to a lightly floured work surface and knead briefly by hand until a smooth, uniform ball forms.
Grease a clean mixing bowl with the remaining 5ml of olive oil and place the dough inside.
Cover the bowl with plastic wrap or a damp cloth and let the dough rise in a warm, draft-free place (approx. 24°C/75°F) for 1 hour until it has doubled in size.
Chef's Notes
- If using a mixing bowl instead of a food processor, stir the ingredients until a shaggy mass forms, then knead by hand for 8-10 minutes.
Storage
Refrigerator: 1 day — Dough can be proofed slowly in the refrigerator for 6 to 8 hours.
Freezer: 1 month — Wrap tightly in plastic and thaw in the refrigerator before use.
Troubleshooting
Dough is dry and crumbly
Cause: Low hydration or over-measuring flour
Fix: Add lukewarm water 15ml at a time while processing until a ball forms
Prevention: Use a digital scale for precise flour weight
Dough fails to rise
Cause: Expired yeast or water was too hot, killing the yeast
Fix: Cannot be fixed; restart with fresh yeast
Prevention: Ensure water is lukewarm (not hot) and check yeast expiration date
Cultural Context
Pissaladière is a classic onion tart from the Provence region, while Tarte Flambée (Flammekueche) is a thin-crust specialty from Alsace.
