If you’ve ever dreamed of biting into soft, pillowy bread that’s bursting with rich, savory flavors and topped with a classic Mediterranean twist, you’re in for a treat with this No-Knead Focaccia with Shallot Pissaladière Recipe. It effortlessly combines the rustic charm of no-knead focaccia with the aromatic, caramelized shallots, briny anchovies, and olives typical of pissaladière. The result is a wonderfully fragrant, golden-hued masterpiece that feels fancy yet is surprisingly easy and fun to make. Whether you’re sharing with friends or indulging on your own, this recipe will quickly become one of your all-time favorites.
Ingredients You’ll Need
This recipe calls for simple, straightforward ingredients that each play a starring role in delivering perfect texture, flavor, and aroma. From the flour and yeast providing a gentle rise, to the shallots and anchovies infusing layers of depth, every component is a delight to work with.
- White bread flour (500 grams / 4 cups): This gives the focaccia its chewy yet tender crumb structure, essential for that ideal bite.
- Instant yeast (8 grams / 2 teaspoons): Keeps the dough rising effortlessly overnight, no kneading required.
- Salt (1 ¾ teaspoons): Enhances all the other flavors and balances the sweetness of the shallots.
- Lukewarm water (500 milliliters / 2 cups): Activates the yeast gently while hydrating the flour for a soft dough.
- Honey or brown sugar (1 teaspoon): A subtle hint of sweetness that helps the yeast along and compliments the caramelized shallots.
- Butter (1 tablespoon): Used to grease the baking pan, adding a delicious richness to the crust edges.
- Extra virgin olive oil (2-3 tablespoons plus more for coating and drizzling): A key player for moistness, that iconic sheen, and that unmistakable Mediterranean flavor.
- Dutoit Agri shallots (1 kilogram): Peeled and thinly sliced, these shallots caramelize beautifully to form the heart of the pissaladière topping.
- Extra virgin olive oil (60 milliliters / ¼ cup): For sautéing the shallots low and slow, coaxing out sweetness.
- Garlic cloves (4, crushed): Lends a gentle pungency that enhances the shallot base without overpowering.
- Fresh thyme leaves (1 tablespoon): Brings fresh herbal notes that brighten the rich topping.
- Anchovies in oil (20, divided): Some chopped into the shallots for savory depth, others arranged in a lattice pattern for visual and flavor impact.
- Kalamata olives (18): Their bold flavor and meaty texture offer the perfect salty counterpoint to the sweet shallots.
How to Make No-Knead Focaccia with Shallot Pissaladière Recipe
Step 1: Prepare the Dough
Start by whisking the flour, instant yeast, and salt together in a large bowl. This simple dry mix ensures even distribution of the yeast and salt throughout the dough.
Step 2: Activate the Yeast
In a measuring jug, dissolve the honey into lukewarm water. This sweetened liquid not only feeds the yeast but brings a subtle hint of flavor that enriches the dough’s taste.
Step 3: Combine and Refrigerate
Pour the honey water mixture into the dry ingredients. Use a spatula to mix until everything comes together into a wet, sticky dough. Drizzle the olive oil over the dough, rub it around gently to coat, then cover the bowl tightly with cling film. Pop it into the refrigerator overnight or anywhere up to two days. This slow fermentation builds flavor and develops the dough’s beautiful texture.
Step 4: Prepare the Baking Sheet
When you’re ready to bake, liberally butter a 23cm by 33cm (9 x 13 inch) baking sheet. This prevents sticking and helps create a crispy golden crust as the focaccia bakes.
Step 5: Shape and Rise
Transfer the cold dough onto the prepared baking sheet and gently stretch it into a rough rectangle shape. Don’t worry about perfect edges—rustic is charming! Let it rise in a warm spot for about 2 to 4 hours until it’s puffy and doubled in size.
Step 6: Preheat Your Oven
While the dough is rising, crank your oven to 220°C (425°F), so it’s hot and ready to deliver that perfect golden bake.
Step 7: Dimple the Dough
Using well-oiled fingers, press little dimples into the risen dough. These characterful dips not only look inviting but hold olive oil for extra flavor during baking.
Step 8: Make the Shallot Pissaladière Topping
In a skillet, gently sauté the thinly sliced shallots in 60 milliliters (¼ cup) of olive oil over medium heat. Cook them for about 10 minutes, allowing their natural sugars to release. Add the crushed garlic cloves and thyme leaves, continuing to cook until the shallots turn a light golden brown, approximately another 15 minutes. This slow caramelization process is key to that rich, mellow flavor.
Step 9: Add Anchovies to the Shallots
Chop 6 to 8 of the anchovies into small pieces and mix them into the shallot mixture. Their umami depth complements the sweetness perfectly. Set the topping aside to cool slightly before spreading it over the dough.
Step 10: Assemble the Focaccia
Once the topping has cooled, spread it evenly over the prepared dough. Then, artistically drape the remaining 12 to 16 whole anchovies over the top in a lattice pattern. Pop kalamata olives into the dough surface at regular intervals to add bursts of briny flavor and contrast.
Step 11: Bake to Perfection
Place the assembled focaccia into the preheated oven and bake for 25 to 30 minutes, until the surface is a beautiful golden brown and the bread sounds hollow when tapped. This step seals in all the wonderful flavors and ensures a crisp crust with a soft interior.
Step 12: Final Touches
Allow your No-Knead Focaccia with Shallot Pissaladière Recipe to cool on a wire rack. Once cooled, drizzle generously with more olive oil and season lightly with salt and freshly cracked black pepper before slicing and serving.
How to Serve No-Knead Focaccia with Shallot Pissaladière Recipe
Garnishes
A final drizzle of high-quality extra virgin olive oil enhances the focaccia’s glossy look and indulgent flavor, while a sprinkle of flaky sea salt or fresh thyme leaves adds brightness and texture. A few fresh basil leaves can also offer a fresh herbal pop.
Side Dishes
This beautiful focaccia shines on its own as a savory snack or appetizer, but it also pairs wonderfully with simple salads like rocket and cherry tomato drizzled with balsamic, or alongside a bowl of hearty soup such as tomato bisque or lentil stew. The salty anchovies and olives help it stand up well to robust, rustic sides.
Creative Ways to Present
For a stunning presentation, slice into squares or long strips for sharing at a party or picnic. You can also serve it alongside a cheese board, letting guests enjoy it with tangy cheeses or charcuterie. Warm slices topped with a touch of goat cheese and fresh herbs make an irresistible small plate or brunch treat.
Make Ahead and Storage
Storing Leftovers
If there are leftovers (which is rare!), wrap the focaccia tightly in plastic wrap or store in an airtight container at room temperature for up to two days. The bread remains soft, while the shallot topping retains its lovely flavor.
Freezing
For longer storage, freeze slices wrapped individually or the whole focaccia wrapped well in foil and plastic wrap. Freeze for up to two months. Thaw at room temperature before reheating to preserve texture and flavor.
Reheating
To revive your focaccia, place slices on a baking tray and warm in a 180°C (350°F) oven for 5 to 10 minutes or until the crust is crisp and the topping is warmed through. Avoid microwaving to maintain the delightful crunch.
FAQs
Can I use regular onions instead of shallots in the No-Knead Focaccia with Shallot Pissaladière Recipe?
While regular onions could work, shallots have a sweeter, more delicate flavor and a finer texture that truly define pissaladière. Using shallots will give you the authentic taste and best balance against the anchovies and olives.
Do I really need to refrigerate the dough overnight?
The overnight chill isn’t just convenient—it develops deeper flavor and improves the texture. If you’re in a rush, a shorter rest works, but the slow fermentation is what sets this focaccia apart.
Is this recipe suitable for beginners?
Absolutely! The beauty of this No-Knead Focaccia with Shallot Pissaladière Recipe is its simplicity. No kneading means less fuss, and the step-by-step process is very forgiving, making it perfect for both novice and seasoned bakers.
Can I substitute anchovies with another ingredient?
Anchovies provide essential umami and saltiness critical to the traditional flavor. If you’re not a fan, sun-dried tomatoes or capers can be used, but expect a different taste profile and less of that classic Mediterranean punch.
How do I know when the focaccia is perfectly baked?
It should be golden brown with a crisp crust and sound hollow when tapped on the bottom. The shallots should be nicely caramelized without any burnt edges. Keep an eye on the oven around the 25-minute mark to prevent over-baking.
Final Thoughts
This No-Knead Focaccia with Shallot Pissaladière Recipe is one of those dishes that feels like magic — rustic, elegant, and packed with layers of incredible flavor. It’s perfect for impressing friends at dinner or enjoying a cozy night in with something special. I can’t recommend it enough for anyone wanting an easy yet show-stopping bread that celebrates the heart of Mediterranean cooking. Grab your ingredients, set your timer overnight, and get ready to fall in love with every bite!
Print
No-Knead Focaccia with Shallot Pissaladière Recipe
- Prep Time: 15 minutes (plus overnight refrigeration and 2-4 hours rising)
- Cook Time: 30 minutes
- Total Time: Overnight plus 3 to 4.5 hours active
- Yield: 8 servings
- Category: Bread
- Method: Baking
- Cuisine: French
Description
This No-Knead Focaccia with Shallot Pissaladière combines the traditional airy texture of focaccia bread with a rich, savory topping of caramelized shallots, anchovies, garlic, thyme, and kalamata olives. It’s an effortless overnight dough preparation resulting in a golden, flavorful flatbread perfect for sharing as an appetizer or light meal.
Ingredients
Focaccia Dough
- 500 grams white bread flour (4 cups)
- 8 grams instant yeast (2 teaspoons)
- 1 ¾ teaspoons salt
- 500 milliliters lukewarm water (2 cups)
- 1 teaspoon honey or brown sugar
- 1 tablespoon butter (for greasing)
- 2–3 tablespoons extra virgin olive oil (plus more for coating and drizzling)
Pissaladière Topping
- 1 kilogram Dutoit Agri shallots, peeled and thinly sliced
- 60 milliliters extra virgin olive oil (1/4 cup)
- 4 garlic cloves, crushed
- 1 tablespoon fresh thyme leaves
- 20 anchovies in oil, divided (6–8 chopped for topping, 12–16 whole for lattice)
- 18 kalamata olives
Instructions
- Mix the Dough: In a large bowl, whisk together the flour, instant yeast, and salt until well combined.
- Dissolve Honey: In a measuring jug, dissolve the honey or brown sugar into the lukewarm water.
- Combine Ingredients: Pour the honey water mixture into the flour mixture, stirring with a spatula until fully incorporated. Drizzle in 2-3 tablespoons of olive oil and rub it into the dough to coat.
- First Rise: Cover the bowl tightly with cling film and refrigerate the dough overnight or up to 2 days to develop flavor and texture.
- Prepare Baking Sheet: On baking day, grease a 23cm x 33cm (9 x 13 inch) baking sheet with butter to prevent sticking.
- Shape Dough: Transfer the cold dough onto the greased baking sheet and shape it roughly into a rectangle. Let it rise in a warm spot for 2 to 4 hours until the dough has visibly puffed up.
- Preheat Oven: Heat the oven to 220°C (425°F), ensuring it reaches temperature before baking.
- Dimple the Dough: Using oiled fingers, gently press dimples all over the surface of the risen dough to create the classic focaccia texture.
- Sauté Shallots: In a skillet over medium heat, sauté the sliced shallots in 60 milliliters of olive oil for about 10 minutes until translucent and soft.
- Add Garlic & Thyme: Add crushed garlic cloves and fresh thyme leaves to the skillet and continue cooking for another 15 minutes, stirring occasionally until the shallots are golden and lightly caramelized.
- Add Anchovies to Topping: Chop 6 to 8 anchovies finely and stir them into the shallot mixture, then remove from heat and allow to cool.
- Assemble Toppping: Spread the cooled shallot mixture evenly over the dimpled focaccia dough.
- Decorate: Arrange 12 to 16 whole anchovies in a lattice pattern over the topping. Nestle kalamata olives into the dough among the anchovies for added flavor and visual appeal.
- Bake: Place the assembled focaccia in the preheated oven and bake for 25 to 30 minutes or until the bread is golden brown and cooked through.
- Cool and Serve: Remove the focaccia from the oven and cool slightly on a rack. Cut into pieces, drizzle generously with extra virgin olive oil, and season with salt and freshly ground black pepper before serving.
Notes
- Refrigerating the dough overnight enhances flavor and makes the dough easier to handle due to the no-knead method.
- Use oiled fingers when dimpling the dough to prevent sticking and to achieve the characteristic focaccia texture.
- The anchovy lattice not only adds savory depth but also offers a beautiful decorative touch.
- You can substitute kalamata olives with black olives if preferred.
- For best results, use fresh thyme and high-quality extra virgin olive oil in both the dough and topping.
- Allow the focaccia to cool slightly to let the flavors meld before cutting and serving.
