Anchovy Shallot Focaccia
Anchovy and Shallot Tart is a twist on a classic Pissaladiere that makes the most of brown anchovies’ savory flavor and buttery texture. Tempered by sweet shallots fried in butter, the anchovy fillets aren’t overpoweringly salty, making for a delicious topping for pillowy dough.
Ingredients
Cooking Instructions
step 1
Preheat the oven to (425 degrees F) 220 degrees C.
step 2
In a large bowl, combine the Type 00 Flour (4 cups), Instant Dry Yeast (2 tsp), and Fine Salt (2 tsp). Make a well in the center and pour in the Water (1 1/4 cups).
step 3
Using hands, mix the water into the flour until it forms a dough. Turn out onto a floured surface and knead until smooth.
step 4
Place the dough back into the bowl and cover with a cloth for about 30 minutes or until the dough has doubled in size. Knock the dough down and divide or shape as needed.
step 5
In a pan over medium heat, melt the Butter (0.5 oz) and fry the Shallots (6) until tender and translucent (don’t let them brown.) Strip the leaves from the Fresh Thyme (2 sprigs) and add to the shallots. Set aside until needed.
step 6
On a floured surface, knock down the bread dough and use your fingertips to press it into a lined baking sheet.
step 7
Spoon the shallots over the top of the dough, spreading them out to cover the surface of the focaccia.
step 8
Carefully remove the Anchovy Fillets (8) from their oil and arrange them in a criss-cross pattern over the shallots. Dot the Kalamata Olives (1 cup) in between and drizzle over a little Olive Oil (as needed).
step 9
Season the focaccia with Ground Black Pepper (to taste) and bake for 20 minutes or until the dough has turned golden brown.
step 10
Finish off with a generous sprinkle of Grated Parmesan Cheese (to taste). Slice and serve the focaccia with a green salad or alongside a more robust meal like a roast chicken.
