Recipe: caramelized leek flatbread with black olives and soft cheese

A quintessential offering at every _boulangerie_ in Provence, _pissaladière_ is a pizza-like dough spread with a thick layer of deeply caramelized onions and dotted with oil-cured olives and

anchovies. I’ve eaten it many times for breakfast at a café, along with a steaming_ café crème_. This flatbread is similar, with its somewhat chewy crust, and the caramelized leeks are even

sweeter than onions. You could add anchovies, too, if you wanted. SERVES 4 _FOR THE DOUGH_ STAY INFORMED ON THE LATEST NEWS Sign up for WPR’s email newsletter. * 1 package (2 1/2 tsp) *

active dry yeast * 1 cup (8 fl oz/250 ml) * warm water (105˚F/40°C) * ½ tsp sugar * 2 ¾ cups (14–15 oz/440–470 g) all-purpose flour, plus flour for dusting * 3 Tbsp (2 fl oz/60 ml) *

extra-virgin olive oil, * plus oil for brushing * 1 tsp sea salt _FOR THE LEEKS_ * 2 large leeks * 2 Tbsp extra-virgin olive oil * ½ tsp sea salt * ¼ tsp freshly ground pepper * 3 oz (90 g)

soft goat cheese, farmer cheese, or other fresh, soft cheese * 12–15 oil-cured black olives, pitted * Extra-virgin olive oil for brushing To make the dough, dissolve the yeast in the warm

water, then add the sugar and let stand until foamy, about 5 minutes. In a food processor, combine the yeast mixture, 2 1/2 cups (12½ oz/390 g) of the flour, 2 tablespoons of the oil, and

the salt. Pulse, adding more flour ¼ cup (1½ oz/45 g) at a time, just enough to create a soft ball of dough—not too sticky, not too dry. When you touch the dough, it should not stick to your

fingers. Knead the dough on a floured work surface with your hands until smooth and elastic, about 7 minutes. Form the dough into a smooth ball. Rub a large bowl with 1 tablespoon of the

oil. Place the kneaded dough ball in the bowl and turn to coat the dough with the oil. Cover the bowl with a damp kitchen towel and let the dough rise in a warm, draft-free spot until

doubled in size, 1½–2 hours. To prepare the leeks, trim the roots and the dark green upper parts and discard. Cut the leeks in half lengthwise and thoroughly wash before chopping. Finely

chop the pale green and white parts. In a frying pan or sauté pan with a lid, heat the 2 tablespoons oil over medium-high heat. When it is hot, add the leeks, salt, and pepper. Stir several

times, then cover and reduce the heat to low. Cook, stirring occasionally, until the leeks are lightly golden, 35–40 minutes. Set aside. (If not using right away, cover and refrigerate for

up to 1 day.) Place a pizza stone or a heavy baking sheet in the oven and preheat the oven to 500°F (260°C). Punch down the dough and transfer it to a floured work surface, turning it over

once. Roll it into a 15-by-12-inch (38-by-30-cm) oval about ½ inch (12 mm) thick. Lightly dust a baking sheet with a little flour. Partially drape the rolled-out dough over the rolling pin

and unroll it onto the baking sheet. With a spatula, spread the leeks over the dough, leaving a ½-inch (12-mm) uncovered border around the edges. Dot the leeks with the goat cheese and the

olives. Brush the edges of the crust with olive oil. Bake until the crust is puffed and golden along the edges and the bottom is crisp and golden, about 15 minutes. Remove from the oven, and

while still hot, brush the edges once again with olive oil. Cut into pieces and serve at once. _Wisconsin Public Radio, © Copyright 2025, Board of Regents of the University of Wisconsin

System and Wisconsin Educational Communications Board._