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
Scale
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
