No-Knead Focaccia with Shallot Pissaladière

Introduction

There’s something undeniably satisfying about baking bread at home, and this No-Knead Focaccia with Shallot Pissaladière is a testament to that joy. As someone who has always enjoyed baking, this recipe quickly became a family favorite. The combination of soft, airy focaccia topped with caramelized shallots, anchovies, and olives creates a flavor profile that’s both comforting and gourmet. My family loves how easy it is to prepare, especially since there’s no kneading involved. It’s perfect for gatherings, casual dinners, or even as a snack throughout the week. The aroma wafting through the kitchen while it bakes is simply irresistible!

Ingredients

For the No-Knead Focaccia:

• 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
• 2-3 tablespoons extra virgin olive oil (plus a few more for coating and drizzling on top)

For the Pissaladière Shallot 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:

1. Mix the dry ingredients: In a bowl, whisk together the flour, yeast, and salt.
2. Dissolve the honey: In a measuring jug, dissolve the honey in lukewarm water. For optimal water temperature, use 1 1/2 cups of tap water with 1/2 cup of boiling water.
3. Combine wet and dry ingredients: Pour the water with the dissolved honey into the flour mixture and mix with a spatula until fully incorporated. Drizzle about 1 1/2 tablespoons of extra virgin olive oil over the dough, rubbing it lightly all over.
4. Seal and store: Cover the bowl tightly with cling film and refrigerate overnight or for up to 2 days. Alternatively, leave the covered dough at room temperature until it doubles in size (about 2-3 hours).
5. Prepare the baking sheet: Generously grease a 23cm x 33cm (9 x 13 inch) baking sheet with butter.
6. Shape the dough: On baking day, remove the dough from the fridge and gently pull it away from the bowl’s sides. Transfer it to the prepared baking sheet and gently stretch it into a rough rectangle. It will naturally rise and fill the corners.
7. Rise again: Leave the dough in a warm spot for about 2-4 hours until it has risen fully.
8. Preheat the oven: Preheat your oven to 220°C (425°F).
9. Dimple the dough: Once risen, rub olive oil on your fingers and dimple the dough all over.

Make the Pissaladière Topping:

1. Caramelize the shallots: In a large non-stick skillet, heat the olive oil over medium heat. Add the sliced shallots and sauté until softened, about 10 minutes. Stir in the garlic and thyme, cooking for an additional 15 minutes until the shallots are light golden brown.
2. Add the anchovies: Finely chop 6-8 anchovies and stir them into the shallot mixture. Set aside to cool.

Assemble and Bake:

1. Spread the topping: Once cooled, spread the shallot mixture evenly over the focaccia dough.
2. Arrange the anchovies: Drape approximately 12-16 anchovies over the dough in a lattice pattern.
3. Add the olives: Create indentations in the dough and place the Kalamata olives.
4. Bake: Bake in the preheated oven for 25-30 minutes or until golden brown.
5. Cool: Remove from the pan and allow to cool on a cooling rack to prevent the bottom from becoming soggy.
6. Serve: Once cool, cut into squares and drizzle with more olive oil. Season with salt and pepper.

Nutrition Facts (Per Serving)

• Servings: 12
• Calories: 290
• Sugar: 2g
• Sodium: 250mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 0mg

Preparation Time

• Total Time: 24 hours (includes resting time)
• Prep Time: 30 minutes
• Cook Time: 30 minutes

How to Serve

• Cut into squares: Serve warm or at room temperature.
• Accompaniments: Pair with a fresh salad or antipasto platter.
• Drizzle with olive oil: Enhance flavor just before serving.
• Garnish: Add fresh herbs like thyme or parsley for presentation.

Additional Tips

1. Use high-quality ingredients: Choose good quality olive oil and fresh herbs for the best flavor.
2. Experiment with toppings: Feel free to customize the toppings based on your preferences—mushrooms, bell peppers, or different cheeses work well too.
3. Allow enough rising time: Make sure the dough has ample time to rise for a light, airy focaccia.
4. Store properly: Keep any leftovers in an airtight container to maintain freshness.
5. Serve with dips: Offer hummus, tzatziki, or a pesto dip on the side.

Recipe Variations

• Herbed Focaccia: Add fresh herbs like rosemary or oregano to the dough for an aromatic twist.
• Cheesy Focaccia: Sprinkle grated cheese (like mozzarella or parmesan) on top before baking for a cheesy crust.
• Vegetable Toppings: Incorporate roasted vegetables or sun-dried tomatoes as part of the topping.

Serving Suggestions

• Picnic Dish: Perfect for picnics or outdoor gatherings.
• Party Appetizer: Serve alongside drinks at a gathering or party.
• Lunch Box Addition: Pack slices for a satisfying lunch.

Freezing and Storage

• Freezing: Allow focaccia to cool completely, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 3 months.
• Thawing: To enjoy, thaw in the fridge overnight and reheat in the oven.
• Storage: Keep in an airtight container at room temperature for up to 3 days.

FAQ Section

1. Can I use all-purpose flour instead of bread flour?

• Yes, but the texture may be slightly different.

1. How long does the dough need to rise?

• It should rise until it has doubled in size, typically 2-4 hours at room temperature.

1. What can I substitute for anchovies?

• You can omit anchovies or use capers for a similar briny flavor.

1. Can I make this without gluten?

• Yes, use a gluten-free bread flour blend.

1. How can I tell when the focaccia is done baking?

• It should be golden brown and sound hollow when tapped on the bottom.

1. What’s the best way to reheat focaccia?

• Reheat in the oven at a low temperature until warm.

1. Can I use different types of olives?

• Absolutely! Use your favorite olives for a personalized touch.

1. What’s the difference between focaccia and pizza dough?

• Focaccia is typically thicker and has more oil, resulting in a softer texture.

1. Can I make this recipe in advance?

• Yes, you can prepare the dough in advance and refrigerate it.

1. What drinks pair well with focaccia?
   • A light white wine or sparkling water with lemon complements the flavors beautifully.

Conclusion

No-Knead Focaccia with Shallot Pissaladière is not just a dish; it’s a celebration of flavors and textures. Whether you’re enjoying it as part of a meal, serving it at a gathering, or savoring it alone with a drizzle of olive oil, this focaccia is sure to impress. With its simple preparation and rich toppings, it’s a fantastic addition to any baking repertoire. Try this recipe, and you’ll understand why it has become a cherished favorite in my home!

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