Focaccia with anchovies, onions and thyme, drizzled with olive oil

Huile d'olive d'Aix-en-Provence PDO
Intense flavour
Focaccia anchois-oignons-thym à l'huile d'olive
A PDO
Preparation
30 min
A PDO
Resting time
1h
A PDO
Cooking time
30 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Regional cuisine Appetiser

Ingredients

A PDO
For 5 personnes
  • 150g durum wheat flour
  • 225g of wheat flour
  • 15g baker’s yeast
  • 225 ml of water
  • 1 teaspoon of sugar
  • 10g of salt
  • 75 ml of full-flavoured French olive oil
Filling:
  • Sea salt
  • Thyme
  • 4 tablespoons of full-flavoured olive oil
  • 1 small jar of anchovy fillets
  • 1 onion

Tip

You can also top this focaccia with tomatoes! To do this, mix together cherry tomatoes cut into quarters, sun-dried tomatoes cut into strips, a clove of garlic (crushed), basil, salt, pepper and strong-flavoured olive oil.

Instructions

  • Dissolve the yeast in water. Add the sugar, salt, full-flavoured olive oil and both types of flour (or 375g of T55 flour). Mix everything together.
  • Grease the baking tin well with olive oil, then pour the batter into it. Leave the batter to rise in a warm place until it has doubled in size.
  • Mix 3 tablespoons of water with 2 tablespoons of full-flavoured olive oil to form an emulsion, then brush the dough with this mixture. Sprinkle with sea salt and thyme (preferably fresh, washed and dried beforehand). Leave the bread to rise for a further 15 minutes before baking.
  • Meanwhile, preheat the oven to 180°C. Bake for 25 to 30 minutes.
  • Finely chop the onions and cook them gently in 2 tablespoons of full-flavoured olive oil. Once the onions are well cooked, add the anchovy fillets and some thyme, then mix well.
  • Spread this mixture over the focaccia and serve whilst hot.

Tip

You can also top this focaccia with tomatoes! To do this, mix together cherry tomatoes cut into quarters, sun-dried tomatoes cut into strips, a clove of garlic (crushed), basil, salt, pepper and strong-flavoured olive oil.
We recommend...

For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.

If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence. 

All recipes

You might also be interested in

Pissaladière, huile et olives de France
Pissaladière, oil and olives from France