1 h 10 min

Pizza-style Focaccia with French Shallots

Name: Pizza-style Focaccia with French Shallots
Prep time: 45 min
Cook time: 25 min
Yield: 4
Ingredients: For the bread dough:; 300.00 g Flour; 200.00 ml Water; 1.00 sachet baker’s yeast; 4.00 tbsp Vallée des Baux-de-Provence Olive Oil PDO; 1.00 tsp oregano; 1.00 pinch Salt; For the topping:; x 2.00 Traditional Shallots; 1.50 tbsp sugar; 1.00 tbsp vinegar; 200.00 g Isigny Crème Fraîche & Bresse Crème Fraîche PDO; 1.00 bunch chives; Salt, pepper, olive oil

In partnership with Fruits and Veg from France

Shallots have a delicate and sweet flavor with a hint of sharpness. Added on a focaccia, you will have the perfect good and easy meal.

Preparation time

45 min

Ingredients For

For the bread dough:
Flour 300 g
Water 200 ml
baker’s yeast 1 sachet
Vallée des Baux-de-Provence Olive Oil PDO

4 tbsp See the article
oregano 1 tsp
Salt 1 pinch
For the topping:
Traditional Shallots

x 2 See the article
sugar 1.50 tbsp
vinegar 1 tbsp
Isigny Crème Fraîche & Bresse Crème Fraîche PDO

200 g See the article
chives 1 bunch
Salt, pepper, olive oil

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Preparation

To prepare the dough:
Dissolve the baker’s yeast in a little warm water. Knead the flour and the baker’s yeast, the remaining water, the olive oil, the salt and the oregano together in a mixing bowl.

Work the dough well, until you obtain a uniform, stretchy ball.
Cover and leave to prove for two hours at room temperature.

Halve the dough, then stretch it out to the right thickness on two baking sheets lined with greaseproof paper. Press the dough all over with your fingers, then leave it to rest again.
Preheat the oven to 210°C (gas mark 7).

Peel the shallots and slice them into rings.
Sauté the shallots in a pan with a little olive oil until they are golden.
Add the sugar and allow them to caramelise.
Deglaze with the vinegar, mix and leave on the heat until the liquid has completely evaporated.

Combine the crème fraîche with the chopped chives, season with salt and pepper.
Spread the cream over the two focaccias, then lay the caramelised shallots on top.