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
Scale
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.
