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
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 410°F.
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.
Bake for 20 to 25 minutes.