Pizza-style Focaccia with French Shallots

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.

Bake for 20 to 25 minutes.