Summer seems to be going by in a flash. There is no doubt that we will still feel these hot days of temperatures of almost 100 degrees for probably a couple more months. Such is summer in Florida. Could I blame the temperature on some technical difficulties I had with this zucchini and caramelized onion pissaladière. Possibly. Or perhaps it's better for me to own up to my own bad planning with this recipe.
For this month's #TwelveLoaves there was no doubt that we would be visiting the Farmers Markets. The possibilities were endless with this challenge to go either sweet or savory with our markets ripe and delicious bounties. I was planning and dreaming of what to make and was going to a sweet direction and then realized it was better to make something delicious with the zucchini and squash I had.
#TwelveLoaves September: Farmers Market. After a delicious Savory month of August breads, we are taking a trip to the Farmers Markets! Our September baking mission is about baking bread with something sweet or savory you find at the Farmers Market. After seeing all the beautiful figs and zucchini being posted on Facebook these weeks, it was an easy decision to make September a tribute to the Farmers Market. Share your September Farmers Market Bread (yeast or quick bread). Let's get baking!
#TwelveLoaves is a monthly bread baking party created by Lora from Savoring Italy.
This is what we've made so far in the group:
2012 May theme: Focaccia June theme: Corn Rolls July theme: Challah August theme: Summer Fruit September: Say CHEESE! October: Seeds, nuts and grains November: Autumn Fruits: Apples and Pears December: Boozy Bread
2013 January: Clean Slate February: Open Challenge March: Holiday Breads April: Berries May: Open Theme June: Summer Buns July: Stone Fruits August: Savory
A couple years back I shared the photos from the French Fridays with Dorie group Pissaladière that I made. It's the recipe from Dorie Greenspan's French Fridays with Dorie. It happens to be a favorite recipe of mine. I couldn't share the recipe as the group encourages readers to buy Dorie's book (it's a great book...it really is!)
So instead of using a Dorie recipe for this round, I used a Martha recipe for the dough and my own topping idea. You may be wondering what in the world is a pissaladière . A pissaladière is made in the South of France (around Nice, Marseille, Toulon) and is also made in Liguria, Italy. In Liguria they call it a piscialandrea. In the South of France it is typically made without cheese. Around the corner in San Remo, Italy it is made with mozzarella. I’ve luckily had the chance to try one in France and in Italy. Hey! Here is Throwback Tuesday (I know, usually it's Throwback Thursday). Here I am in France way back when! Am I blinking? Am I attempting a sultry "je ne sais quoi" look? Why is my jacket thrown on the ground? Ah! Who cares...I was in beautiful France!
Back to this recipe and what I thought would have to be a slight do-over. I had the dough almost ready and realized I was out of yellow squash. I know I mentioned I had the ingredients here. I did! And then some were used in a pasta dish. So a quick trip to my favorite vegetable market to buy more ingredients for the topping. Phew! I thought all was fine until I saw my dough looking like it was way past its prime. I moved quickly to finish off the topping ingredients and prayed the dough would make it. And it did! But then something funky happened with my baking pan. It was sort of warped and was baking it better on one end then on the other. So one side was rising higher and getting the nice golden color and the other was sort of straying behind trying to catch up. Not sure what happened to my pan but I did rotate 1/2 way and guess what? It was delicious and wonderful.
Want to see what the bakers in the group were busy making? Here is the delicious list:
- Ausytes – Lithuanian Onion and Bacon Buns by Karen at Karen’s Kitchen Stories
- Blueberry Muffins by Liz at That Skinny Chick Can Bake
- Broccoli Cornbread by Dorothy at Shockingly Delicious
- Carrot Quick Bread by Holly at A Baker’s House
- Homemade Pizza with Onions, Zucchini and Green Peppers by Rossella at Ma che ti sei mangiato
- Italian BLT Focaccia by Anne at From My Sweet Heart
- Spiced Pear Pecan Bread by Renee at Magnolia Days
- Strawberry Lime Almond Danish Braid by Paula at Vintage Kitchen Notes
- Zucchini and Caramelized Onion Pissaladière by Lora at Cake Duchess
Zucchini and Caramelized Onion Pissaladière
Prep Time: approx 1 hour and 40 mins
Cook Time: approx 30 mins
Ingredients (1 Pissaladière)
- 3/4 cup warm water (110 degrees)
- 1/2 teaspoon sugar
- 1 teaspoon active dry yeast
- 1 tablespoon olive oil, plus more for bowl
- 1 teaspoon salt
- 9 ounces (about 1 3/4 cups) bread flour, plus more for dusting
- 1/4 cup olive oil, plus more for bowl and plastic wrap
- 2 medium onions, thinly sliced
- 1 medium zucchini, thinly sliced
- 1 medium yellow squash, thinly sliced
- 2 teaspoons coarse salt
- 1 tablespoon fresh thyme leaves
- salt and pepper to taste
In a medium bowl, sprinkle sugar and yeast over 1/4 cup warm water. Whisk together with a fork until sugar and yeast are dissolved. Let stand until foamy, about 5 minutes. Add remaining 1/2 cup warm water, along with oil, salt, and flour. Using a wooden spoon, stir until dough forms.
Transfer to a lightly floured work surface; knead until smooth, about 5 minutes. Place dough in a lightly oiled bowl, turning to coat.
Cover with plastic wrap; let rise in a warm place until doubled in size, about 1 hour.
Line a 17-by-12-inch rimmed baking sheet with parchment paper, and set aside. Roll out dough to a 17-by-12-inch rectangle, place on top of the parchment paper, folding up the dough edges a little to form a small lip. Gently prick dough with a fork.
Cover with oiled plastic wrap, and let rise in a warm place until slightly puffed, about 30 minutes.
Preheat oven to 450 degrees. Heat olive oil in a large skillet over medium heat. Add onions and salt. Cook, stirring occasionally, until onions begin to brown, about 10 minutes.
Add thyme; set aside to cool in a small bowl. In the same skillet, add a tablespoon of olive oil. On medium heat cook the zucchini and squash for about 3 minutes (just to soften a little).
Arrange onions on top of the dough. Lay the zucchini and squash slices in overlapping lines over the dough and drizzle with a little more oil. Season with salt and pepper.
Bake 12 minutes. Rotate sheet, and continue baking until crust is golden, about 15 minutes more. Remove from oven and transfer to a cutting board. Slice and serve warm or at room temperature.