1tablespoonolive oil, plus additional as needed for dough
1cup warm water
1-2large, ripe nectarines
8ouncessoft goat cheese
Handful of fresh herbsmint, thyme or basil
Honey, for drizzling
In a large bowl, mix yeast and warm water. Whisk gently. Let bloom for 3-5 minutes. You should see light bubbling forming in the bowl.
Sift all-purpose flour into the bowl with the yeast and water.Add salt and olive oil. Mix in bowl until combined.Then, on a wooden board dusted with flour, knead dough into a smooth ball, about 3 minutes.When kneading, shape the dough into a ball and use the heel of your hand to push the dough down, reshaping it.*For an alternative method using a food processor, see recipe notes.
Lightly oil a clean bowl and place the dough ball inside and cover with a cloth. Allow to rise for 1 – 1 ½ hours, until the dough has grown in size
Have olive oil close at hand for stretching the dough. This dough responds better to oil than flour to repel stickiness.Line a full-sized baking sheet with parchment.Cut the ball of dough in half, forming two chunks.Stretch the dough using oiled hands to form rectangle shapes. (Any shape you make is okay, the important thing is stretching the dough so it is about ½” thick. If the shape doesn’t come out the way you’d like it, remember, it’s not a mistake – it’s rustic!)Place one rectangle on one end of the baking sheet. Using your fingertips, dimple the dough.Repeat with the other dough ball.
Slice the nectarines into eight sections. This prevents the nectarines from being too thin and burning in the oven. Top dough with sliced nectarines and goat cheese. Add as much or as little as you'd like!
Bake in a 425°F oven for 13-15 minutes. The crust should be lightly brown.
Drizzle the pissaladiére with honey. Top with finely chopped herbs of your choice.Mint, thyme and basil all pair well with nectarines and goat cheese. If your herbs are flowering, use the flowers too! They are edible, slightly sweet and make for a beautiful presentation.Slice the pissaladiére any way you’d like. If the dough is not perfectly rectangular, I recommend slicing into triangle shapes.
Alternative dough method: If you are new to dough making, you may be more comfortable with the food processor method described in the original Cook’s Illustrated recipe:“In the workbowl of a food processor fitted with a plastic dough blade, pulse flour, yeast and salt to combine, about five 1-second pulses. With machine running, slowly add oil, then water, through feed tube; continue to process until dough forms ball, about 15 seconds. Generously dust work surface with flour; using floured hands, transfer dough to work surface and knead lightly, shaping dough into ball.”