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
Scale
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
