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

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
18 kalamata olives

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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.