Name: Pissaladière-style focaccia
Yield: One 800 g dough focaccia on a 30 × 43 cm sheet; see size note
Ingredients: 800 g Prepared pizza dough Use any included pizza dough; poolish is especially suitable; as needed White flour Dusting; 1 medium Yellow onion Thinly sliced; 7.4 mL Butter; to taste Sea salt; 12–14 Salt-cured black olives Pitted for serving; 6 Oil-packed anchovy fillets Dredge through their packing oil; 28 g Oil-packed red chile peppers Drained, chopped; verify no added alcohol; 9.9 mL Olive oil Use as a thin film on pan and underside of dough

Focaccia

Pissaladière-style focaccia

Pissaladière-style focaccia.

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Ingredients

Group	Ingredient	Amount	Preparation
Base	Prepared pizza dough	800 g	Use any included pizza dough; poolish is especially suitable
Handling	White flour	as needed	Dusting
Onions	Yellow onion	1 medium	Thinly sliced
Onions	Butter	7.4 mL
Seasoning	Sea salt	to taste
Topping	Salt-cured black olives	12–14	Pitted for serving
Topping	Oil-packed anchovy fillets	6	Dredge through their packing oil
Topping	Oil-packed red chile peppers	28 g	Drained, chopped; verify no added alcohol
Handling	Olive oil	9.9 mL	Use as a thin film on pan and underside of dough

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
30 × 43 cm rimmed baking sheet	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Cutting board	Use a clean, stable chopping board; place a damp cloth underneath to prevent slipping.

Timing & recipe details

Time & temperature

Baking temperature: 260°C oven; medium-high then lower heat for onions
Baking time: Focaccia: 12–15 min as a starting range; onions: about 25 min total

Cook onions for 5 min on medium-high, then lower the heat. Preheat oven fully; bake until the centre is cooked.

Makes: One 800 g dough focaccia on a 30 × 43 cm sheet; see size note
Heat: 260°C
Plan for: About 2 hours relaxation + 12–15 minutes baking after dough is ready

Prepare first · Overnight Pizza Dough with Poolish

Method

01 · Relax dough
About 2 hours
Use: Prepared dough
Take covered dough from refrigerator about 2 hours before baking, allowing it to warm, relax and become gassy.
Ready when: Soft dough that stretches and holds fingertip dimples.
01 Relax doughWarm the covered dough until relaxed enough to stretch without tearing.
02 · Caramelize onion
About 25 minutes total
Use: Onion, butter, some salt
Cook over medium-high heat, stirring often, 5 minutes. Lower heat and continue, stirring and scraping browned bits, until soft and evenly brown. Set aside.
Ready when: Soft brown onion; no scorched pieces.
02 Caramelize onionStir the onions as they soften and brown; avoid scorched pieces.
03 · Preheat
Until heated
Use: Oven and rimmed sheet
Preheat to 260°C. Prepare the pan as directed below.
Ready when: Use an oven-safe rimmed sheet.
03 PreheatPreheat the oven while preparing the rimmed sheet.
04 · Stretch + dimple
A few minutes, plus rests if needed
Use: Relaxed dough and handling ingredients
Flour dough on both faces. Flatten with fist and fingers and stretch to medium-thin. Very lightly coat the pan and one face of the dough with the 9.9 mL olive oil; put oiled face down and dimple.
Ready when: Even dough thickness; dimples remain.
04 Stretch + dimpleStretch the lightly floured dough evenly and dimple it on the oiled sheet.
05 · Top
Before baking
Use: Topping ingredients
Distribute caramelized onions, olives, anchovies and chopped red chiles without overloading.
Ready when: Even, moderate topping coverage.
05 TopSpread onions, olives, anchovies and chile in a moderate, even layer.
06 · Bake
12–15 minutes as a starting range
Use: Topped focaccia
Bake until golden on top, firm underneath and fully set in the middle. If unsure, cut a small opening in the rim to inspect for raw dough.
Ready when: No wet raw dough; golden, firm bottom.
06 BakeBake the topped focaccia until its edges and underside are golden and firm.
07 · Serve
While hot or warm
Use: Baked focaccia
Cut into strips and serve.
Ready when: Set middle and firm bottom.
07 ServeCut the set onion focaccia into strips, keeping the toppings with each piece.

What to look for

Stage	Look and feel	Needs attention
Before topping	Dough stretches without snapping back and holds dimples.	Forcing resistant dough until it tears.
Bake endpoint	Golden surface and bottom; middle completely cooked.	A browned surface over a wet dough layer.

Troubleshooting

If you see	Likely cause	What to do now	Next time
Dough will not spread	Gluten still tight or dough cold	Cover and rest 10 minutes, then resume gently.	Allow the room-temperature relaxation.
Soggy middle	Wet/heavy topping or thick dough	Continue baking to a set centre; reduce top heat if already dark.	Drain toppings and match dough amount to the pan.

Recipe notes

Use a 30 × 43 cm sheet and judge the thin-to-medium dough thickness; a freeform piece need not fill every corner. Finished dimensions are approximate. Thicker dough needs longer than 15 minutes: bake until the centre sets.

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Recipe

Pissaladière-style focaccia

Start with the prepared dough listed below. The dents you press into the top with your fingertips are called dimples.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Base	Prepared pizza dough	800 g	Use any included pizza dough; poolish is especially suitable
Handling	White flour	as needed	Dusting
Onions	Yellow onion	1 medium	Thinly sliced
Onions	Butter	7.4 mL
Seasoning	Sea salt	to taste
Topping	Salt-cured black olives	12–14	Pitted for serving
Topping	Oil-packed anchovy fillets	6	Dredge through their packing oil
Topping	Oil-packed red chile peppers	28 g	Drained, chopped; verify no added alcohol
Handling	Olive oil	9.9 mL	Use as a thin film on pan and underside of dough

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
30 × 43 cm rimmed baking sheet	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Cutting board	Use a clean, stable chopping board; place a damp cloth underneath to prevent slipping.

Timing & recipe details

Makes: One 800 g dough focaccia on a 30 × 43 cm sheet; see size note
Heat: 260°C
Allow: About 2 hours relaxation + 12–15 minutes baking after dough is ready

Prepare first: Overnight Pizza Dough with Poolish

How do I make it?

Let the dough warm up
About 2 hours
Take the covered dough out of the fridge about 2 hours before baking. Keep it covered as it warms and softens.
Warm the covered dough until relaxed enough to stretch without tearing.
Ready when: Soft dough that stretches and holds fingertip dimples.
Brown the onion
About 25 minutes total
Cook the onion, butter and some salt over medium-high heat for 5 minutes, stirring often. Lower the heat and keep stirring and scraping up the browned bits until the onion is soft and evenly brown, then set aside.
Stir the onions as they soften and brown; avoid scorched pieces.
Ready when: Soft brown onion; no scorched pieces.
Heat the oven
Until heated
Heat the oven to 260°C and use the rimmed baking sheet described below.
Preheat the oven while preparing the rimmed sheet.
Ready when: Use an oven-safe rimmed sheet.
Stretch the dough
A few minutes, plus rests if needed
Flour both sides of the dough, press it flat with your fist and fingers, then stretch it until medium-thin. Use the 9.9 mL olive oil to lightly coat the pan and one side of the dough; put that side down and press dents into the top with your fingertips.
Stretch the lightly floured dough evenly and dimple it on the oiled sheet.
Ready when: Even dough thickness; dimples remain.
Add the toppings
Before baking
Spread the browned onions, olives, anchovies and chopped red chiles over the dough without piling them too thickly.
Spread onions, olives, anchovies and chile in a moderate, even layer.
Ready when: Even, moderate topping coverage.
Bake until cooked through
12–15 minutes as a starting range
Bake until the top is golden, the bottom is firm and the middle is fully cooked. If you are unsure, cut a small opening at the edge and check for raw dough.
Bake the topped focaccia until its edges and underside are golden and firm.
Ready when: No wet raw dough; golden, firm bottom.
Cut and serve
While hot or warm
Slice the focaccia into strips and serve it.
Cut the set onion focaccia into strips, keeping the toppings with each piece.
Ready when: Set middle and firm bottom.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
Dough will not spread	Gluten still tight or dough cold	Cover and rest 10 minutes, then resume gently. Allow the room-temperature relaxation.
Soggy middle	Wet/heavy topping or thick dough	Continue baking to a set centre; reduce top heat if already dark. Drain toppings and match dough amount to the pan.

Useful recipe notes

Use a 30 × 43 cm sheet and judge the thin-to-medium dough thickness; a freeform piece need not fill every corner. Finished dimensions are approximate. Thicker dough needs longer than 15 minutes: bake until the centre sets.

See the detailed method and ratios in , or follow ingredients through the .

Method

01 · Relax dough

02 · Caramelize onion

03 · Preheat

04 · Stretch + dimple

05 · Top

06 · Bake

07 · Serve

What to look for

Troubleshooting

Recipe notes

How do I make it?

Let the dough warm up

Brown the onion

Heat the oven

Stretch the dough

Add the toppings

Bake until cooked through

Cut and serve

What can go wrong, and how can I fix it?

Pissaladière-style focaccia at a glance