If you’re looking to impress with something that feels both rustic and refined, the No-Knead Focaccia with Shallot Pissaladière Recipe is exactly what you need. This heavenly blend of pillowy, golden focaccia topped with sweet, caramelized shallots, briny anchovies, and vibrant olives brings the sunny flavors of the Mediterranean straight to your table. Its simplicity in preparation hides the layers of complex taste and luscious texture that make it a true crowd-pleaser—perfect for sharing with friends or treating yourself to something special at home.
Ingredients You’ll Need
Each ingredient in this No-Knead Focaccia with Shallot Pissaladière Recipe plays a crucial role, balancing texture, aroma, and flavor. The straightforward, high-quality ingredients work harmoniously to create a dish that’s greater than the sum of its parts.
- White bread flour (500 grams / 4 cups): Provides the perfect structure and chewiness for soft focaccia.
- Instant yeast (8 grams / 2 teaspoons): Essential for natural leavening and dreamy rise in the dough.
- Salt (1 ¾ teaspoons): Enhances all the flavors and balances the sweetness.
- Lukewarm water (500 milliliters / 2 cups): Hydrates the dough and activates the yeast gently.
- Honey or brown sugar (1 teaspoon): Adds a subtle sweetness to wake up the yeast and deepen the flavor.
- Butter (1 tablespoon): For greasing the baking pan and adding a slight richness.
- Extra virgin olive oil (2-3 tablespoons for dough + additional for coating and drizzling): Brings that signature fruity aroma and richness at every stage.
- Dutoit Agri shallots (1 kilogram): The star ingredient for the pissaladière topping—sweet, tender, and irresistibly fragrant when caramelized.
- Additional extra virgin olive oil (60 milliliters / 1/4 cup): Used to sauté the shallots, infusing them with deep, luscious flavor.
- Garlic cloves (4, crushed): Adds aromatic warmth that complements the shallots perfectly.
- Fresh thyme leaves (1 tablespoon): A lovely herbal note that brightens the topping.
- Anchovies in oil (20, divided): Offers salty complexity and a savory punch, split between the topping mixture and decorative lattice.
- Kalamata olives (18): Provide briny bursts that pair beautifully with the sweet shallots and rich olive oil.
How to Make No-Knead Focaccia with Shallot Pissaladière Recipe
Step 1: Prepare the Dough Mixture
Start by whisking together the white bread flour, instant yeast, and salt in a large bowl. In a separate jug, dissolve the honey in lukewarm water until it’s smooth and fragrant. Next, pour the honeyed water into the flour mixture and fold gently with a spatula to bring the dough together—it will be loose and a bit sticky, but that’s just perfect. Drizzle in the olive oil and rub it around to coat. Cover the bowl with cling film and pop it into the fridge for an overnight rest or up to two days. This slow fermentation is the secret that develops the focaccia’s deep flavor and effortless texture.
Step 2: Shape and Proof the Dough
On the day you plan to bake, grease a 23cm by 33cm (9×13 inch) baking sheet generously with butter to keep the bread wonderfully tender on the bottom. Transfer your cold dough to the pan and coax it into a rough rectangle shape—no need for perfection here! Leave it to rise in a warm place for 2 to 4 hours until it’s visibly puffed and airy. This period lets the magic happen, ensuring your focaccia has those signature bubbles and soft crumb.
Step 3: Preheat and Dimple the Dough
While your dough is rising, set your oven to preheat at 220°C (425°F). Once the dough has risen, use oiled fingers to create dimples all over the surface. These little pockets will hold the olive oil and toppings, creating a beautiful texture contrast with each bite.
Step 4: Make the Shallot Pissaladière Topping
In a skillet, warm the 60 milliliters of extra virgin olive oil and sauté the thinly sliced shallots gently for about 10 minutes until they start to soften. Add the crushed garlic and fresh thyme, continuing to cook until the shallots turn a delicate golden color—about 15 minutes more. This slow cooking is key for mellowing out their natural sweetness and avoiding bitterness. Chop 6 to 8 anchovies and stir them into the shallots, letting the flavors marry as the topping cools.
Step 5: Assemble and Bake
Spread the cooled shallot mixture evenly over the dimpled focaccia dough. Then, artistically arrange 12 to 16 whole anchovies in a lattice pattern across the top. Nestle the kalamata olives into the dough at intervals for delightful pops of salty brightness. Bake for 25 to 30 minutes until the focaccia is golden brown and the edges crisp slightly. Once out of the oven, cool on a wire rack for a few minutes, drizzle generously with additional olive oil, and season with salt and pepper to taste. Your No-Knead Focaccia with Shallot Pissaladière Recipe is now ready to wow!
How to Serve No-Knead Focaccia with Shallot Pissaladière Recipe
Garnishes
To elevate your serving game, sprinkle freshly chopped parsley or a scattering of flaky sea salt on top just before serving. A light grating of lemon zest can add a surprising brightness that wakes up the shallots and olives beautifully. Drizzle even more extra virgin olive oil if you want that lush, glossy finish everyone loves.
Side Dishes
This focaccia pairs wonderfully with simple, fresh sides like a crisp green salad tossed in a tangy vinaigrette to cut through the richness. You can also serve it alongside a hearty bowl of tomato soup or a platter of assorted cheeses and cured meats for an effortlessly elegant meal. It’s versatile enough to star as an appetizer or a satisfying main when paired with the right companions.
Creative Ways to Present
For gatherings, cut the focaccia into small squares or rustic wedges to create shareable finger food. Serve it on a wooden board alongside bowls of olives, roasted nuts, or honey for dipping. You might even transform leftovers into croutons or bruschetta bases—just toast slices and top with your favorite ingredients for a fresh twist. The No-Knead Focaccia with Shallot Pissaladière Recipe lends itself beautifully to creative plating and sharing.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, wrap the focaccia tightly in aluminum foil or place it in an airtight container at room temperature for up to two days. This helps preserve the soft crumb while slowing down drying. Avoid refrigerating as it can make the bread tough.
Freezing
You can freeze baked focaccia by wrapping it well in plastic wrap followed by foil, or placing it in a freezer-safe bag. It will keep wonderfully for up to three months. When you’re ready to enjoy, thaw it overnight at room temperature for best results.
Reheating
To revive the fresh-from-the-oven texture, reheat the focaccia in a preheated 180°C (350°F) oven for 10 to 15 minutes uncovered. This crisps up the crust and warms the toppings beautifully. If you’re short on time, a quick zap in the microwave works, but it won’t deliver quite the same golden crust.
FAQs
Can I use regular onions instead of shallots?
While regular onions can work, shallots have a milder, sweeter flavor that’s key to the authentic taste of pissaladière. If you substitute, opt for sweet onions and caramelize them slowly to mimic the richness of shallots as closely as possible.
Why doesn’t this recipe require kneading?
The no-knead technique relies on a long, slow fermentation to develop gluten, resulting in a tender, airy focaccia without any elbow grease. It’s perfect for beginners or those who want impressive bread with minimal hands-on time.
Can I make this recipe without anchovies?
Absolutely! The anchovies add a salty, umami layer, but you can omit them if you prefer. Consider adding a bit of capers or extra olives for that savory punch instead.
Is it possible to make this focaccia gluten-free?
Focaccia thrives on gluten for structure and texture, so gluten-free versions can be tricky. If you want to try, use a high-quality gluten-free bread flour blend and add xanthan gum as per the package instructions, but expect a different texture.
How long does the dough need to rise for best results?
After the initial overnight or two-day cold fermentation, the dough needs a second rise of 2 to 4 hours at room temperature to develop those wonderful bubbles and volume crucial for focaccia’s lightness and charm.
Final Thoughts
Once you try this No-Knead Focaccia with Shallot Pissaladière Recipe, it’s hard to go back. It’s the kind of bake that feels rustic yet elegant, simple yet packed with unforgettable flavors. Whether you’re feeding a crowd or treating yourself, this focaccia is a joyous way to bring a slice of French-inspired comfort to your kitchen. Warm, inviting, and endlessly delicious—why not give it a go today?
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No-Knead Focaccia with Shallot Pissaladière Recipe
- Prep Time: 15 minutes (plus overnight resting time)
- Cook Time: 35 minutes
- Total Time: 50 minutes active time plus 12-48 hours resting
- Yield: 8 servings
- Category: Bread
- Method: Baking
- Cuisine: French-Italian Fusion
Description
This No-Knead Focaccia with Shallot Pissaladière is a delightful fusion of traditional Italian bread and classic French topping. The airy, olive oil-rich focaccia bread pairs perfectly with a sweet and savory shallot topping enriched with anchovies, garlic, thyme, and kalamata olives. Ideal for a flavorful appetizer or an impressive side, this recipe requires minimal effort with an overnight fermentation, resulting in deliciously tender bread and a robust, aromatic topping baked to golden perfection.
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
- 18 kalamata olives
Instructions
- Make the Focaccia Dough: In a large bowl, whisk together the flour, instant yeast, and salt until evenly combined.
- Dissolve Honey: In a measuring jug, stir the honey or brown sugar into the lukewarm water until fully dissolved.
- Combine Ingredients: Pour the honey water mixture into the flour mixture and stir gently with a spatula until a sticky dough forms. Drizzle the dough with 2-3 tablespoons of extra virgin olive oil, then rub it over the dough to coat it evenly.
- Ferment Dough: 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 the day of baking, grease a 23cm x 33cm (9 x 13 inch) baking sheet generously with butter.
- Shape and Proof: Transfer the chilled dough onto the prepared baking sheet and gently shape it into a rough rectangle. Set it in a warm spot to rise for 2 to 4 hours until noticeably puffy.
- Preheat Oven: Meanwhile, preheat your oven to 220°C (425°F).
- Dimple Dough: Once risen, use oiled fingers to create characteristic dimples all over the dough’s surface to help hold the toppings later.
- Cook Shallot Topping: Heat 60 ml of extra virgin olive oil in a skillet over medium heat. Add the sliced shallots and sauté for about 10 minutes until softened. Add the crushed garlic cloves and fresh thyme leaves, cooking an additional 15 minutes until the shallots turn a light golden color.
- Add Anchovies to Topping: Chop 6 to 8 of the anchovies finely and stir them into the shallot mixture. Remove from heat and let cool slightly.
- Assemble the Pissaladière: Spread the cooled shallot and anchovy topping evenly over the dimpled focaccia dough.
- Add Anchovies and Olives: Arrange 12 to 16 whole anchovies in a lattice or crisscross pattern over the topping. Scatter 18 kalamata olives evenly across the surface, pressing them lightly into the dough.
- Bake: Place the baking sheet in the preheated oven and bake for 25 to 30 minutes, or until the focaccia is golden brown on top and cooked through.
- Cool and Finish: Remove from oven and transfer to a cooling rack. Once slightly cooled, cut into pieces, drizzle with extra virgin olive oil, and season with salt and freshly ground black pepper to taste. Serve warm or at room temperature.
Notes
- Refrigerating the dough overnight helps develop a deeper flavor and a light, airy texture.
- If you don’t have Dutoit Agri shallots, standard dry shallots can be used but the flavor might differ slightly.
- Be gentle when shaping the dough to preserve the air bubbles that create a fluffy focaccia.
- The anchovies and olives provide salty, umami-rich contrast ideal for balancing the sweet shallots.
- For a vegetarian version, omit the anchovies and add capers or sun-dried tomatoes for extra flavor.
- Store leftover focaccia in an airtight container for up to 2 days; reheat briefly before serving.
