Pizza-style Focaccia with French Shallots
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.
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.
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.