If you’re craving bakery-level bread without the time-consuming kneading, this No-Knead Focaccia with Shallot Pissaladière is going to steal your heart—and your tastebuds! With golden, chewy edges, a pillowy crumb, and a lavishly savory topping of caramelized shallots, olives, and anchovies, it’s the best of both French and Italian-cooking worlds. Whether you want it as a show-stopping appetizer, a scene-stealing side, or the main event with a simple salad, this focaccia is the ultimate flavor-packed bread with barely any hands-on work.
Ingredients You’ll Need
Here’s the beautiful thing: No-Knead Focaccia with Shallot Pissaladière uses just a handful of pantry staples, each carefully chosen for a specific role. Every ingredient adds a little something—crunch, depth, color, or that unforgettable, aromatic pizzazz.
- All-purpose flour: The backbone of your focaccia, giving the bread its signature chew and structure.
- Kosher salt: Brings balance and enhances the subtle sweetness of the shallots and the deep flavor of the bread.
- Sugar: A pinch is all it takes to help the yeast activate and bring a faint hint of sweetness to the dough.
- Instant yeast: The magic behind this no-knead miracle—instant, reliable rise every time.
- Warm water: Hydrates everything and wakes up the yeast; just warm to the touch, not hot.
- Extra-virgin olive oil: Not just for silky dough, but for drizzling and boosting the focaccia’s fruity, earthy finish.
- Shallots: Slow caramelization transforms these into rich, sweet, melt-in-your-mouth ribbons for a signature pissaladière topping.
- Unsalted butter: Adds creaminess and helps those shallots reach their golden best.
- Fresh thyme leaves: A whisper of herbal brightness to set off the lush flavors up top.
- Balsamic vinegar: Gives a gentle tang and a deep, almost jammy quality to the shallots.
- Anchovy fillets: Classic Provence, these bring unexpected umami and salt—skip them for a vegetarian twist!
- Pitted black olives: Briny, bold, and visually beautiful—use your favorites for character.
- Flaky sea salt: A final flourish of crunch and oceanic flavor to crown your warm bread.
How to Make No-Knead Focaccia with Shallot Pissaladière
Step 1: Mix and Rise the Dough
Start by whisking together the flour, kosher salt, sugar, and instant yeast in a large bowl—no fancy bread machine or stand mixer needed! Pour in your warm water and a glug of olive oil, then stir with a spoon or spatula until it comes together in a shaggy, sticky dough. That’s it—no kneading. Cover tightly with plastic wrap and let it work its magic at room temperature for 12 to 18 hours, or until the dough is doubled, jiggly, and full of beautiful bubbles.
Step 2: Caramelize the Shallots
While your dough rises, gather your shallots for the show-stopping topping that makes No-Knead Focaccia with Shallot Pissaladière stand out. Toss the sliced shallots into a skillet with olive oil and a touch of butter, cooking them gently over medium heat. Take your time here—let them mellow and turn golden, stirring often for 25 to 30 minutes. When they’re meltingly soft and deeply caramelized, stir in the thyme and balsamic vinegar to brighten it all up.
Step 3: Prepare the Pan and Dough
Generously oil a 9×13-inch baking pan (go all out—a crisp edge is half the joy). Carefully transfer the pillowy dough into the pan, stretching gently to fill the corners. Don’t worry if it resists a bit; just be gentle, so you don’t lose those precious air bubbles. Loosely cover it and let it rest for one more hour. This quick proof gives your focaccia even more irresistible lift.
Step 4: Top and Decorate
When you’re ready to bake, preheat your oven to a fierce 450°F. Drizzle more olive oil over the dough, and dimple the top with your fingertips to create those signature focaccia pockets. Now comes the fun: spread the glistening caramelized shallots over the surface, then artfully arrange anchovy fillets and black olives on top. Finish everything with a liberal sprinkle of flaky sea salt.
Step 5: Bake to Golden Perfection
Slide the pan onto the middle rack and bake for 22 to 25 minutes, until the top and edges are gloriously golden and the scent filling your kitchen is impossible to resist. When it’s done, let it cool just slightly in the pan before slicing. The edges will be crisp, the center plush, and that savory topping will turn every bite into a celebration.
How to Serve No-Knead Focaccia with Shallot Pissaladière
Garnishes
For the ultimate finish, sprinkle freshly chopped thyme or a little extra flaky sea salt over the focaccia right before serving. A drizzle of grassy olive oil just as it comes out of the oven wakes up all those savory, sweet, and briny notes. If you love a little color, thin slices of lemon zest or a pinch of red pepper flakes bring the vibe of a bustling French market to your table.
Side Dishes
No-Knead Focaccia with Shallot Pissaladière is rich and complex, so pair it with bright, fresh sides! A peppery arugula salad with lemon vinaigrette contrasts beautifully, or set it alongside a platter of marinated artichokes, crisp veggies, or a tangy goat cheese. For a heartier spread, a bowl of warm soup or a seasonal minestrone makes every bite cozier.
Creative Ways to Present
Cut the focaccia into squares as an easy appetizer, or go rustic and tear pieces to pass around the table. Stack slices with grilled vegetables for picnic sandwiches, or serve on a wooden board with extra olives and balsamic glaze for a modern, casual party. You can even slice horizontally and use as the base for an unforgettable crostini bar!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover No-Knead Focaccia with Shallot Pissaladière (rare, but possible!), wrap it tightly in foil or an airtight container. Leave it at room temperature for up to 24 hours, or pop in the fridge for a couple of days—it stays surprisingly tender, with only a slight chew to the crust.
Freezing
Focaccia freezes beautifully! Once cooled completely, wrap individual pieces or the whole slab in plastic wrap, followed by foil. Stash in the freezer for up to three months. When you’re ready for more, just thaw at room temperature or rewarm gently to bring back that just-baked flavor.
Reheating
To recapture the focaccia’s magical crunch, reheat in a 350°F oven for 8 to 10 minutes. Skip the microwave, which makes the bread mushy instead of crispy. For single slices, a quick toast in a skillet perks them back up for the perfect snack.
FAQs
Can I make No-Knead Focaccia with Shallot Pissaladière vegetarian?
Absolutely! Just leave out the anchovies and double up on the olives or add capers for an extra punch. You’ll still get that beautiful, briny flavor without the fish, and the focaccia is just as irresistible.
What’s the best way to get a crispy focaccia crust?
Generously oil the bottom and sides of your baking pan, and make sure your oven is fully preheated before baking. Those little pools of olive oil around the dough are what give focaccia its golden, shattering edges—don’t skimp!
How far ahead can I caramelize the shallots?
You can make the caramelized shallots up to three days in advance. Store them in an airtight container in the fridge. When you’re ready to bake, just bring them to room temperature before spreading on the dough.
Can I use active dry yeast instead of instant yeast?
Yes! Just dissolve the active dry yeast in the warm water with the sugar, let it get foamy for a few minutes, and then proceed as written. The rise time might be a bit longer, but you’ll still get fantastic results with No-Knead Focaccia with Shallot Pissaladière.
How should I serve focaccia for a crowd?
Cut it into small, square pieces and serve at room temperature on a big platter. This style is made for sharing—pair with olives, cheese, and some good wine, and watch the bread disappear even faster than you made it!
Final Thoughts
I can’t wait for you to experience your own oven-fresh No-Knead Focaccia with Shallot Pissaladière—it’s one of those recipes that becomes a go-to, whether for gatherings or just for yourself. With every bite, you’ll see how such humble ingredients can turn into a moment of pure joy. Happy baking!
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No-Knead Focaccia with Shallot Pissaladière Recipe
- Prep Time: 15 minutes active, plus 12 to 18 hours rising
- Cook Time: 50 minutes
- Total Time: 13 to 19 hours including rise time
- Yield: 12 pieces
- Category: Bread
- Method: Baking
- Cuisine: French-Italian
- Diet: Vegetarian
Description
Indulge in the savory delight of this No-Knead Focaccia topped with caramelized shallots, anchovies, and olives, a French-Italian twist on the classic focaccia bread.
Ingredients
Dough:
- 3 1/4 cups all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon sugar
- 1 packet (2 1/4 teaspoons) instant yeast
- 1 1/2 cups warm water
- 1/4 cup extra-virgin olive oil, plus more for drizzling
Shallot Topping:
- 6 large shallots, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon fresh thyme leaves
- 1 tablespoon balsamic vinegar
- 8 anchovy fillets, drained
- 1/4 cup pitted black olives, halved
- Flaky sea salt for topping
Instructions
- Prepare the Dough: In a large mixing bowl, combine flour, salt, sugar, and yeast. Add water and olive oil, mix into a sticky dough. Let rise covered for 12-18 hours.
- Caramelize Shallots: Cook shallots in oil and butter until golden. Add thyme and balsamic vinegar, then set aside to cool.
- Shape and Bake: Oil a baking pan, transfer dough, let rest. Preheat oven to 450°F. Drizzle dough with oil, top with shallots, anchovies, olives, salt. Bake until golden.
Notes
- For a vegetarian version, omit anchovies and increase olives.
- Best enjoyed fresh but can be reheated for crispness.
Nutrition
- Serving Size: 1 piece
- Calories: 210
- Sugar: 3 g
- Sodium: 390 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 5 mg
