Pissaladière Focaccia

Cook Time 45 minutes plus resting

Servings 6

Ingredients

1 tbsp extra virgin olive oil

3 onions, thinly sliced

1 small sprig of rosemary, leaves picked and chopped 

10 kalamata olives, seed removed 

16 anchovy fillets

Salt

Focaccia 

7g (1 sachets) instant yeast


200ml lukewarm water


1 tbsp extra virgin olive oil, plus extra for oiling and brushing

1 tsp salt flakes

320g strong bread plain flour


1 tbsp caster sugar

Method

To make the focaccia, mix the yeast, a pinch of flour and 4 tablespoons of the lukewarm water together in a small bowl. Allow to stand for 15-30 minutes, to activate the yeast. It is ready when it becomes foamy.

Combine the rest of the lukewarm water, 1 tablespoon of the oil, a pinch salt, sugar and flour in the bowl of a mixer and with the dough hook attached, mix until just combined. Add the yeast mixture and knead for 1-2 minutes or until the mixture comes together to form a sticky dough.

Generously oil a baking tray with a teaspoon of oil and evenly spread the dough out onto the tray. Cover with tea towel and rest in a warm spot for 1 hour or until it doubles in size.

Meanwhile, cook the onions. Add a tablespoon of oil in a large sauté pan over a medium heat and add the onions, rosemary and a pinch of salt. Stir regularly, cook until softened and caramelise on a low heat for about 20-30 minutes or until jammy. If the onions are getting too much colour, add a few splashes of water. Cool.

Preheat the oven to 220°C.

After an hour of resting, use your fingers to make indentations on the surface of the dough. Evenly spread onions over the dough. Arrange the anchovies in a lattice pattern over the onions and dot with olives. Drizzle with extra olive oil.

Bake the focaccia for 20-25 minutes until focaccia is cooked and crispy on the bottom.