No-Knead Focaccia with Shallot Pissaladière Recipe
No-Knead Focaccia with Shallot Pissaladière is a showstopper of a bread that marries the pillowy, golden edges of Italian focaccia with the deeply savory, caramelized flavors of the classic French pissaladière. Imagine tearing into fluffy, olive oil-kissed bread that’s crowned with sweet shallots, briny olives, a hint of thyme, and (if you like) the rich depth of anchovies. It’s fuss-free thanks to a no-knead method, yet the results are endlessly impressive. Whether you’re serving this at a dinner party or indulging in a cozy weekend bake, the combination of flavors and textures in No-Knead Focaccia with Shallot Pissaladière will win you instant fans.
Ingredients You’ll Need
Simplicity is the magic word here—each ingredient, from the humble flour to the lush olives, plays its part in creating layers of flavor and unforgettable texture in your No-Knead Focaccia with Shallot Pissaladière. Don’t skip on quality; a handful of pantry basics, plus a couple of standout toppings, are all you need.
- All-purpose flour: Provides the ideal crumb and chew, adaptable enough for a no-knead dough.
- Salt: Enhances the flavors in both dough and toppings; don’t skimp!
- Instant yeast: The secret to a bubbly, airy bread with minimal effort.
- Warm water: Activates the yeast and helps form that irresistible, sticky dough.
- Olive oil: Adds richness to the dough, prevents sticking, and delivers that signature focaccia crust.
- Shallots: When caramelized, these become sweet and jammy, a perfect companion to the salty toppings.
- Fresh thyme (or dried): Brings a bright, herby note that lingers in every bite.
- Kalamata or Niçoise olives: Their brininess keeps every slice lively and slightly tangy.
- Anchovy fillets (optional): Bring authentic pissaladière flavor with a punch of umami; skip for a vegetarian version if you wish.
- Fresh ground black pepper: Adds a subtle warmth and spice to balance the sweet shallots.
How to Make No-Knead Focaccia with Shallot Pissaladière
Step 1: Mix the Dough
In a large mixing bowl, whisk together the flour, salt, and instant yeast. Pour in the warm water and stir with a spoon or sturdy spatula until you have a sticky dough. There’s no need to knead (what a joy!); just make sure all the flour is incorporated. Cover the bowl tightly with plastic wrap and set it aside at room temperature to work its slow-rise magic. Give this 12 to 18 hours—overnight is perfect for developing flavor and all those gorgeous bubbles.
Step 2: Transfer and Stretch
When your dough has doubled and is dimpled with bubbles, generously oil a 9×13-inch baking pan. Oil your hands, then gently scoop out the dough and drop it into the pan. It’s sticky! That’s a good sign. Gently stretch the dough to fit the pan’s corners—don’t worry if it pulls back a bit. Cover and let it rise for an additional 2 hours until attractively puffy.
Step 3: Caramelize the Shallots
While your dough enjoys its second rise, set a skillet over medium heat and add olive oil. Toss in the thinly sliced shallots and cook them gently for about 10 to 12 minutes, stirring often, until they become golden, soft, and sweetly caramelized. Near the end, stir in the thyme, salt, and some black pepper for a fragrant, savory finish. Set aside to cool.
Step 4: Assemble and Top
Preheat your oven to 450°F (230°C). With oiled fingers, dimple the focaccia dough all over—these little valleys make the perfect pockets for flavor. Spread the cooled, caramelized shallots evenly across the top, then dot with halved olives and anchovy fillets if you’re using them. Give everything a final drizzle of olive oil for luxurious crisp edges.
Step 5: Bake to Golden Perfection
Slide the pan into the hot oven and bake for 20 to 25 minutes, or until your No-Knead Focaccia with Shallot Pissaladière is gloriously golden brown with crispy edges and a fragrant, savory aroma that will draw everyone to the kitchen. Let it cool slightly before slicing—it’s fabulous warm, but just as good at room temperature.
How to Serve No-Knead Focaccia with Shallot Pissaladière
Garnishes
A sprinkling of extra fresh thyme leaves and a quick grind of black pepper make this focaccia extra inviting. For an elegant touch, finish with a delicate drizzle of good olive oil or a few flakes of sea salt just before serving.
Side Dishes
No-Knead Focaccia with Shallot Pissaladière pairs beautifully with crisp green salads tossed in a mustardy vinaigrette or alongside a board of robust cheeses and sliced charcuterie. For a light meal, serve it with a bowl of tomato soup or a chilled glass of dry rosé.
Creative Ways to Present
Slice into generous slabs as a party appetizer, or cut into slender sticks for dipping. Try small squares for a picnic basket treat, or use the focaccia as the base for tartine-style open-faced sandwiches with fresh tomatoes, arugula, or creamy cheese. However you slice it, No-Knead Focaccia with Shallot Pissaladière always steals the spotlight.
Make Ahead and Storage
Storing Leftovers
To keep your No-Knead Focaccia with Shallot Pissaladière fresh, store leftover slices in an airtight container at room temperature for up to two days. The texture stays soft, and the flavors deepen as they mingle overnight.
Freezing
Focaccia freezes like a dream! Cool completely, wrap slices tightly in plastic wrap, and store them in a freezer bag for up to three months. When you crave a little Mediterranean sunshine on your plate, just thaw and reheat.
Reheating
Rewarm No-Knead Focaccia with Shallot Pissaladière in a 350°F (175°C) oven for 5 to 10 minutes until heated through and the crust regains some of its crispness. Avoid microwaving, which can make the bread a bit rubbery.
FAQs
Can I make the dough ahead of time and refrigerate it?
Absolutely! After the first rise, you can refrigerate the dough for up to 24 hours. Let it come to room temperature before transferring to the pan and proceeding with the second rise for best results.
What if I don’t have Kalamata or Niçoise olives?
Feel free to use any briny, pitted olive you love—green Castelvetrano or regular black olives also taste wonderful in No-Knead Focaccia with Shallot Pissaladière.
Is it ok to skip the anchovies?
Yes! The anchovies impart that iconic pissaladière flavor, but leaving them off makes the recipe fully vegetarian while still delivering plenty of depth from the other toppings.
Can I use dried thyme instead of fresh?
Certainly. Use half the amount if substituting dried thyme, as it’s more concentrated. The focaccia will still be delightfully aromatic.
How do I make the focaccia extra crispy on the bottom?
For an extra crisp base, make sure your baking pan is well-oiled, and place it on a preheated baking stone or steel in the oven. The extra blast of heat will help develop a golden, crunchy bottom crust on your No-Knead Focaccia with Shallot Pissaladière.
Final Thoughts
Baking this No-Knead Focaccia with Shallot Pissaladière is a journey full of delicious anticipation, and every bite is a reward. Whether you’re an experienced bread maker or a total beginner, this recipe is approachable and satisfying—one you’ll find yourself turning to again and again. Give it a whirl, and prepare to be dazzled by just how much flavor and joy you can create with a few simple ingredients!
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No-Knead Focaccia with Shallot Pissaladière Recipe
- Total Time: 14–16 hours
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
Enjoy the rich flavors of a No-Knead Focaccia with Shallot Pissaladière. This French-inspired bread is topped with caramelized shallots, olives, and optional anchovies for a savory treat.
Ingredients
For the focaccia dough:
- 3 3/4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon instant yeast
- 1 3/4 cups warm water
- 2 tablespoons olive oil (plus more for greasing)
For the topping:
- 4–5 shallots (thinly sliced)
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
- 1/4 teaspoon salt
- 1/4 cup pitted Kalamata or Niçoise olives (halved)
- 4–6 anchovy fillets (optional)
- fresh ground black pepper to taste
Instructions
- Prepare the Dough: In a large bowl, whisk together flour, salt, and instant yeast. Stir in warm water to form a sticky dough. Let rise for 12–18 hours.
- Prepare the Pan: Oil a 9×13-inch pan. Transfer dough, let rest for 2 hours.
- Prepare the Topping: Caramelize shallots in olive oil, add thyme, salt, and pepper. Cool.
- Assemble and Bake: Dimple dough, top with shallot mixture, olives, and anchovies. Drizzle with olive oil. Bake at 450°F for 20–25 minutes.
- Serve: Cool slightly before slicing and serving.
Notes
- The anchovies give classic pissaladière flavor but can be left off for a vegetarian version.
- This focaccia is delicious warm or at room temperature and pairs well with wine or a light salad.
- Prep Time: 20 minutes (plus overnight rise and 2-hour second rise)
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 5mg
