Turkish Bread Pissaladiere
Method
Step 1
To prepare for the dish, which can be used as an entrée, peel and finely slice the onions and garlic, and peel the leaves off the thyme. Then, blanch the tomatoes by placing them in boiling water for 15 seconds or until the skin begins to peel away. Peel the skin off and squeeze the juices out of the tomatoes, then slice them into cubes.
Step 2
On the stovetop, heat olive oil in a large heavy-based saucepan on low heat, then fry the onion, garlic and thyme until soft. Increase the heat to medium and add the tomatoes and sugar. Stir occasionally, until the tomato breaks down and the sauce thickens. Season to taste and put aside.
Step 3
Spread a thick layer of the onion mixture over the Turkish bread, arrange the anchovies on top in a criss-cross pattern and place an olive in the centre of each diamond.
Is artisan your preferred bread choice but can’t seem to ace the golden, crunch?
Everything you need to know is now in one place!
Thank you for submitting your form
',target: '#hsfe_6a883f4c83787',cssClass: 'hubspot_form', });Step 4
Place the loaded bread on an olive oil greased tray and place in a preheated 180 degrees oven for 10 to 15 minutes. While the loaf cooks, create a mixed-leaf salad in a bowl and dress with olive oil and vinegar. There is no need to add salt to the salad, as there is plenty of salt with the anchovies and olives on the bread.
Step 5
To serve, slice the loaf equally and place on a serving board along with the fresh and simple salad.
Ingredients
| Ingredient Name | Qty Purchased | Cost of Goods | Qty Used in Recipe | Total Cost |
|---|---|---|---|---|
| each | $ | each | $ 0.00 | |
| mL | $ | mL | $ 0.00 | |
| each | $ | each | $ 0.00 | |
| each | $ | each | $ 0.00 | |
| each | $ | each | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| each | $ | each | $ 0.00 | |
| each | $ | each | $ 0.00 | |
| each | $ | each | $ 0.00 |
WHAT IS A RECIPE CALCULATOR?
A recipe calculator works out what a dish costs to make and what it needs to sell for to turn a profit. Some tools under that name are really a recipe converter, turning ounces and teaspoons into metric, or a recipe multiplier that scales quantities up or down, or a nutrition calculator returning the energy and carbohydrate count per serve. Ours is a recipe cost calculator. Enter your ingredient costs and servings, and you get a total cost, a cost per serve, and the margin behind your selling price.
HOW TO USE OUR RECIPE CALCULATOR
Enter your recipe name, method and serving size, and the number of servings the recipe makes.
Select “+ Add Ingredient” to build your ingredient list, then enter the quantity purchased and cost of goods for each item.
Enter the quantity your recipe actually uses for each ingredient, in grams, millilitres or each.
Select Calculate to see your total cost across the batch, plus the same figure with GST added and your cost per serve. This is where the calculator divides your total batch cost by your number of servings, converting it into a cost per portion.
Enter a Selling Price per serve to see your Food Gross Profit, Food Markup percentage and Total Generated Profit.
WHY FOODSERVICE BUSINESSES USE OUR RECIPE CALCULATOR
Cafes and quick service kitchens change their menus often, and costing a new dish properly before it launches matters more than costing it quickly. Catering and events businesses price the same recipe at different scales throughout the year, a function for ten one week and an event for two hundred the next. Enter the servings for each job, and the calculator handles that recipe scaling without you reworking your ingredient list from scratch.
Bakeries producing large batches need to know the per-unit cost still holds as bakery ingredient prices shift. Contract caterers working to a fixed per-meal budget, such as aged care or education providers, can check a recipe against that budget before it goes into a wider meal planner or seasonal menu.
Across all of these, the value is the same. You get a cost per serve and a margin you can trust, built from your actual supplier pricing rather than an estimate.
Browse our recipes for menu inspiration, then cost them here before you commit to a price.
WHAT MAKES OUR RECIPE CALCULATOR DIFFERENT
Most recipe cost calculators are standalone software with no link to where you actually buy. Ours sits within Goodman Fielder Food Service, a foodservice supplier. Once you’ve priced a recipe and know your numbers, you’re already talking to the team that supplies the ingredients themselves. If a margin looks tighter than expected, that’s a conversation about ingredient pricing you can have straight away.
If you want to work through pricing on a specific dish or menu, our team can help. Get in touch today.