No-knead focaccia Shallot pissaladiere
User Reviews
0.0
0 reviews
Unrated
No-knead focaccia Shallot pissaladiere
Report
A delicious focaccia topped with shallot pissaladiere. Caramelised shallots, anchovies and olives.
Share:
Ingredients
No-knead focaccia:
- 500 grams white bread flour 4 cups
- 8 grams instant yeast 2 tsp
- 1 ¾ tsp salt
- 500 ml lukewarm water 2 cups
- 1 tsp honey or brown sugar
- 1 tbsp butter
- 2 – 3 Tbsp extra virgin olive oil + a few more for coating and drizzling on top
Pissaladiere shallot topping:
- 1 kg Dutoit Agri shallots peeled and thinly sliced
- 60 ml extra virgin olive oil 1/4 cup
- 4 garlic cloves crushed
- 1 Tbsp fresh thyme leaves
- 20 anchovies in oil divided
- 18 Calamata olives
Add to Shopping List
Instructions
- Make the focaccia the 1 – 2 days in advance.
- Mix the flour, yeast, and salt in a bowl with a whisk. In a measuring jug dissolve the one teaspoon of honey in the water. To get the perfect water temperature for this no-knead focaccia, use 1 1/2 cups of tap water with 1/2 cup of boiling water.
- Pour the water with the dissolved honey into the flour and mix with a spatula.
- Once all the flour is incorporated, drizzle the dough with about 1 ½ tablespoons of extra virgin olive oil. Rub this lightly all over the ball (flip to coat), then seal with cling film and store in the fridge overnight or for up to 2 days. If you want to make this on the same day, then simply leave the covered dough out until it has doubled in size (approx 2 – 3 hours) depending on how warm it is.
- Generously grease a 23cm x 33cm x 5 cm (9 x 13 x 2 inch) baking sheet with butter. This is to prevent the dough from sticking to the pan. Then spread 3 tablespoons of extra virgin olive oil.
- The day you are ready to bake, remove the dough from the fridge and gently pull it away from the sides of the bowl and tip it onto the baking sheet. Gently pull the dough into a rough rectangle. Don’t worry too much if it doesn’t fit at this point, it will naturally rise and expand into the corners. Leave in a warm spot for about 2 – 4 hours to rise *this time depends on how warm the room is.
- Preheat the oven to 220C / 425F.
- When the dough has fully risen and has bubbles on the surface (it should be soft and very jiggly), rub olive oil onto your fingers, and dimple the dough all over.
- Spread the cooled pissaladiere topping evenly over the surface of the dough.
- Drape approx. 12 – 16 anchovies across the dough to form a lattice pattern.
- Make indentations in the surface and place the olives.
- Bake immediately for 25 – 30 minutes until golden brown all over.
- Remove from the pan and cool on a cooling rack (this helps prevent the bottom from going too soft).
- Once cool, cut and drizzle more olive oil and season with salt and pepper.
- To make the pissaladiere topping:
- This can be made while the bread is proofing or the day before. Allow to cool before topping the focaccia.
- Heat a large non-stick skillet with olive oil and sate the sliced shallots until softened. About 10 minutes. Add the garlic and thyme and continue to cook for around 15 minutes until the shallots are a light golden colour. You do not want them to brown.
- Once they are fully softened and light brown in colour, finely chop 6 – 8 anchovies and then add them to the shallot mix. Stir this through until well combined then set the mixture aside to cool.
- Follow the steps above and top the bread when you are ready to bake it.
Notes
- The No-knead focaccia is made the day before the bread is baked. The shallot pissaladiere topping can also be made in advance.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
