Description
This No-Knead Focaccia is a delightful, easy-to-make bread topped with sweet caramelized shallots, anchovies, and kalamata olives. Perfect for sharing at gatherings or as a flavorful side dish, it combines the rich flavors of the Mediterranean in every bite.
Ingredients
Scale
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 more for coating and drizzling)
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:
- Mix the flour, yeast, and salt in a bowl with a whisk.
- In a measuring jug, dissolve the honey in lukewarm water.
- Pour the water into the flour mixture and mix with a spatula. Drizzle with olive oil, rub to coat, seal with cling film, and refrigerate overnight or up to 2 days.
- On the baking day, grease a 23cm x 33cm (9 x 13 inch) baking sheet with butter.
- Transfer the dough to the baking sheet and shape into a rough rectangle. Let rise in a warm spot for 2-4 hours.
- Preheat the oven to 220°C (425°F).
- Dimple the risen dough with oiled fingers.
- Make the Pissaladière Topping:
- In a skillet, sauté shallots in olive oil for about 10 minutes. Add garlic and thyme, cooking until light golden (around 15 minutes).
- Chop 6-8 anchovies and mix into the shallots, setting aside to cool.
- Assemble and Bake:
- Spread the cooled topping over the dough.
- Drape 12-16 anchovies in a lattice pattern, and place kalamata olives into the dough.
- Bake for 25-30 minutes until golden brown.
- Cool on a rack, cut, drizzle with olive oil, and season with salt and pepper.
Notes
- The dough can be made ahead and stored in the fridge for a more developed flavor.
- Ensure to use fresh shallots for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of the recipe)
- Calories: 250
- Sugar: 1g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 5mg