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No-Knead Focaccia with Shallot Pissaladière


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  • Author: khaoula belabess
  • Total Time: 50 minutes
  • Yield: 8-10 servings 1x
  • Diet: Vegetarian

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
  • 23 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