Sourdough Pissaladière Crackers with Niçoise Olives and Anchovies

Name: Sourdough Pissaladière Crackers with Niçoise Olives and Anchovies
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 1 cup (240 ml) sourdough discard, at room temperature, unfed preferred; ¾ cup (95 g) all-purpose flour; 2 tablespoons (30 ml) extra-virgin olive oil; ½ teaspoon (3 g) fine sea salt; 1½ pounds (680 g) yellow onions, thinly sliced; 3 tablespoons (45 ml) extra-virgin olive oil; 2 cloves garlic cloves, minced; ½ teaspoon (½ g) dried thyme; 1 leaf bay leaf; ¼ teaspoon (1.3 ml) freshly ground black pepper; 1 cup (150 g) niçoise olives, pitted, halved lengthwise; 12 fillets (30 g) anchovy fillets in oil, patted dry, halved lengthwise; ¼ teaspoon (2 g) fleur de sel (finishing salt) (optional)

From the MyKitchenBank Kitchen

Crispy, thin sourdough crackers topped with caramelized onions, salty niçoise olives, and briny anchovies—a French Provençal classic reimagined as an air-fried appetizer. Perfect for using up sourdough discard while creating an elegant, restaurant-quality snack with bold Mediterranean flavors.

Prep: 25 min
Cook: 35 min
Wait: 15 min
Total: 1 hr 15 min
Makes: 24 crackers (8 servings of 3 crackers each)

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Ingredients

8 servings

For the crackers
1 cup (240 ml) sourdough discard, at room temperature, unfed preferred
¾ cup (95 g) all-purpose flour
2 tablespoons (30 ml) extra-virgin olive oil
½ teaspoon (3 g) fine sea salt
For the topping
1½ pounds (680 g) yellow onions, thinly sliced
3 tablespoons (45 ml) extra-virgin olive oil
2 cloves garlic cloves, minced
½ teaspoon (0.5 g) dried thyme
1 leaf bay leaf
¼ teaspoon (1.3 ml) freshly ground black pepper
1 cup (150 g) niçoise olives, pitted, halved lengthwise
12 fillets (30 g) anchovy fillets in oil, patted dry, halved lengthwise
¼ teaspoon (2 g) fleur de sel (finishing salt) (optional)

Equipment (7)

Two large bowls
9×13-inch (23×33 cm) baking sheet
Parchment paper
Rolling pin or pastry cutter
Air fryer basket (6-quart / 5.7-liter capacity recommended)
Wooden spoon for caramelizing onions
Pastry brush (optional)

Steps

Before you start

Have sourdough discard at room temperature
Caramelize onions ahead (up to 2 days prior) if desired
Pat anchovies dry with paper towels to prevent excess moisture
Pit niçoise olives if not already pitted—bruising them slightly releases flavor

1
Make cracker dough
- In a large bowl, whisk together sourdough discard (1 cup / 240 ml), all-purpose flour (3/4 cup / 95 g), olive oil (2 tablespoons / 30 ml), and fine sea salt (1/2 teaspoon / 3 g) until a shaggy dough forms.
- Mix for 1–2 minutes by hand until the flour is fully incorporated and no dry streaks remain.
- The dough will be slightly sticky but cohesive.
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Ready when: Shaggy dough with no dry flour visible
Tip: Sourdough discard (not recently fed) works best here—use an older, tangier discard if available for deeper flavor.
2
Caramelize onions
- Heat olive oil (3 tablespoons / 45 ml) in a large skillet over medium heat.
- Add sliced yellow onions (1.5 pounds / 680 g), minced garlic (2 cloves), dried thyme (1/2 teaspoon / 0.5 g), and bay leaf.
- Stir occasionally, scraping the bottom of the pan.
- Cook for 25–30 minutes, reducing heat to medium-low after 10 minutes to prevent burning.
- The onions should be deep golden brown, very soft, and beginning to caramelize on the edges.
- Season with freshly ground black pepper (1/4 teaspoon).
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Ready when: Deep golden-brown onions, very soft and jammy, edges beginning to char slightly
Tip: Stir every 3–4 minutes to ensure even caramelization and prevent scorching. Lower heat if onions stick too quickly.
3
Rest dough briefly
- Cover the dough bowl loosely with plastic wrap or a damp towel.
- Set aside at room temperature for 15 minutes.
- This brief rest allows the flour to fully hydrate and makes the dough easier to roll out.
4
Shape crackers
- Place the dough on a sheet of parchment paper.
- Roll or pat it out to a 1/8-inch (3 mm) thickness, trying to keep it as even as possible.
- Using a pastry cutter (2-inch / 5 cm round) or knife, cut the dough into 24 equal pieces.
- Space them slightly apart on the parchment paper.
- Prick each cracker lightly with a fork to prevent excess puffing during air-frying.
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Ready when: 24 thin, evenly-sized cracker rounds, lightly pricked
Tip: Cut the dough on parchment paper so you can transfer it directly to the air fryer basket without risk of tearing.
5
Air-fry plain crackersOven 375°F / 190°C
- Preheat the air fryer to 375°F (190°C) for 3 minutes.
- Working in batches (about 12 crackers at a time), transfer the parchment-lined crackers to the air fryer basket.
- Air-fry for 8–10 minutes, checking at 7 minutes.
- The crackers should be light golden and crispy throughout with no soft centers.
- Remove from the air fryer and let cool on a wire rack for 2 minutes before topping.
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Ready when: Light golden, crispy crackers with no soft or chewy centers
Tip: Don't overcrowd the air fryer basket—cook in two batches if needed. Check early; air fryer power varies, and crackers can brown quickly.
6
Top with caramelized onions and olives
- While the first batch of crackers cools slightly, remove the bay leaf from the cooled onion mixture.
- Spoon 1 heaping teaspoon of caramelized onions onto each cooled cracker.
- Top with 1–2 halved niçoise olives, arranged in a small X or scattered across the surface.
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Ready when: Each cracker topped with onions and olive pieces
Tip: Top crackers while they're still warm so the onions adhere slightly. Work quickly so the second batch can be air-fried while you're finishing the first batch's toppings.
7
Add anchovies and finish
- Lay one halved anchovy fillet on top of the olives and onions on each cracker, forming a small cross or angle.
- If using fleur de sel, sprinkle a tiny pinch on each cracker for brightness and final seasoning.
- Serve immediately or let cool to room temperature (about 5 minutes) for a firmer texture.
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Ready when: Fully topped crackers with anchovy and optional finishing salt
Tip: Serve warm for the best flavor—the anchovies become more pungent as they cool. Eat within 30 minutes for optimal crackle.

Good to know

Tips

Sourdough discard caramelizes beautifully in air fryers because of its slight tanginess and lower moisture content compared to fresh doughs—the result is exceptionally crispy and flavorful.
To prevent soggy crackers, ensure toppings are added only 30 minutes or less before serving. The warm cracker helps onions cling, but excess time allows onion moisture to soften the cracker.
If you don't own an air fryer, bake on parchment paper on a preheated 400°F (200°C) baking sheet for 12–15 minutes until golden, then top as directed.
Niçoise olives are key to authenticity—they're small, dark, and intensely briny, native to Nice, France. They're worth seeking out in the specialty section or ordering online.

Make ahead

Caramelized onions can be made 2 days ahead and stored in an airtight container in the refrigerator. Crack crackers can be air-fried up to 2 hours ahead and stored in an airtight container at room temperature. Assemble with toppings no more than 30 minutes before serving to maintain crispness.

Storage & reheating

Assembled crackers: Best eaten fresh within 30 minutes but can be held at room temperature for up to 1 hour without significant texture loss. Plain air-fried crackers: Store in an airtight container at room temperature for up to 3 days; briefly rewarm in a 350°F (175°C) air fryer for 2 minutes if they soften. Caramelized onions: refrigerate up to 5 days or freeze up to 3 months.

Substitutions

niçoise olives → Castelvetrano olives or green Provençal olives. Niçoise olives are traditional and briny, but Castelvetrano olives offer a buttery, milder flavor if you prefer less salinity.
anchovy fillets in oil → 1/4 teaspoon anchovy paste per cracker, dabbed on just before serving. If whole anchovies are too strong or you dislike their texture, dissolve anchovy paste in a tiny drop of olive oil for a more subtle flavor.
all-purpose flour → Whole wheat flour or spelt flour (use 2/3 cup / 85 g total). Adds nuttiness and earthiness; slightly reduces crispness but still yields sturdy crackers. Reduce flour slightly as whole grains absorb more liquid.
yellow onions → Vidalia or Walla Walla onions. These naturally sweet onions require slightly less cooking time (20–25 minutes) and yield a sweeter, less savory caramel.