Dissolve the baker’s yeast in a bit of warm water.

Combine the ingredients for the dough and work until it becomes a stretchy and uniform ball.

Cover and let rise at room temperature for 2 hours.

Divide the dough evenly into 2 portions, place on a lined baking sheet and stretch them out to the appropriate thickness.

Use your fingers to make deep dimples all over the dough. Set aside.

Preheat oven to 200°C / 400°F.

Peel the shallots and slice into rings.

In a frying pan, sauté them with a bit of olive oil until golden.

Add the sugar and leave to caramelize.

Deglaze with vinegar, stir and leave on the heat until completely evaporated.

Finely chop the chives and add to the sour cream. Add salt and pepper to taste.

Spread the mixture over the two focaccia and top with the caramelized shallots.

Bake for 20 to 25 minutes.