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Mediterranean Pissaladière Focaccia

French cuisineMediterranean cuisineMediterranean
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Mediterranean Pissaladière Focaccia

  1. Artisanal & Yeast Breads >
  2. Flatbreads & Wraps

Prep: 30 min • Cook: 35 min. This Mediterranean Pissaladière Focaccia offers a delightful blend of the classic Nicoise tart with the rustic charm of Italian focaccia. A light, airy focaccia bread serves as the perfect base for a rich topping of slow-cooked sweet caramelized onions, juicy cherry tomatoes, briny Kalamata olives, and aromatic rosemary, all brought together with a generous drizzle of good quality olive oil. This heartier, bread-centric rendition of a French classic is ideal for an appetizer, light lunch, or a flavorful side dish.

Preparation time
30 min
Cooking time
35 min
Total time
1 hr 5 min
Servings
8
Course
Appetizer
Complexity
Easy
Units:
Scale:

Ingredients

  • 18oz focaccia dough(store-bought or homemade)
  • 3 pcs onions(large, thinly sliced)
  • 1 cup cherry tomatoes(halved)
  • 1/2 cup kalamata olives(pitted and halved)
  • 2 tbsp fresh rosemary(finely chopped)
  • 4 tbsp olive oil(plus extra for drizzling)
  • 1/2 tsp salt
  • 1/4 tsp black pepper(freshly ground)

Instructions

Preparation

  1. If using homemade focaccia dough, prepare it according to your recipe and let it rise. If using store-bought, allow it to come to room temperature.
  2. Preheat your oven to 200°C (400°F).

Cooking the Topping

  1. Heat 2 tablespoons of olive oil in a large skillet over medium-low heat. Add the thinly sliced onions, salt, and pepper. Cook slowly, stirring occasionally, for 20-25 minutes, or until the onions are deeply caramelized and very soft. Remove from heat and set aside.

Assembling and Baking

  1. Lightly oil a baking sheet or a 9x13 inch baking pan with 1 tablespoon of olive oil. Gently press and stretch the focaccia dough into the prepared pan, creating dimples across the surface with your fingertips.
  2. Spread the caramelized onions evenly over the focaccia dough. Arrange the halved cherry tomatoes and Kalamata olives on top of the onions.
  3. Sprinkle the chopped fresh rosemary over the topping. Drizzle the remaining 1 tablespoon of olive oil evenly over the focaccia.
  4. Bake for 30-35 minutes, or until the focaccia is golden brown and cooked through. The exact time may vary depending on your oven and the thickness of the dough.

Serving

  1. Once baked, remove the Mediterranean Pissaladière Focaccia from the oven. Let it cool for a few minutes on a wire rack.
  2. Slice into squares or rectangles and serve warm, with an optional extra drizzle of olive oil.

Nutrition

Servings
8
Serving size (imperial)
5.3 oz
NutrientPer servingPer 100 gTotal (8 servings)
Calories320 kcal213.3 kcal2,560 kcal
Protein6.5 g4.3 g52 g
Fat15 g10 g120 g
Carbs40 g26.7 g320 g

Tips

  • Don't rush the onion caramelization process; low and slow heat brings out the best sweetness.
  • For extra crispiness, you can brush the edges of the focaccia with a little more olive oil halfway t
  • This dish is delicious warm or at room temperature, making it great for picnics or parties.

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