Overnight Focaccia, Tonight

Updated at: Thu, 17 Aug 2023 08:44:22 GMT

Step 1

Whisk the yeast, honey, 2tbsp olive oil and 500ml warm-ish water in a large bowl. Add the flour and, using a wooden spoon, mix to casually blend (it will still be a craggy mess, which is fine). Add 1tsp salt and continue to mix until the dough goes from craggy to wet and shaggy. The dough is going to be too wet and sticky to knead at this stage, so don’t worry. Cover tightly with clingfilm and leave it to sit in a warm spot until it doubles in size – about 1 hour or so

Step 2

Turn the dough out onto a lightly floured surface. Using the palm of one hand, press into the dough, turning and folding it onto itself a few times (the dough will still be sticky but much more manageable) until it comes together and starts looking smooth and elastic. Dust with a little extra flour occasionally, but not too much.

Step 3

Once the dough is looking nice and smooth, drizzle a bit of olive oil into that same bowl to grease it, then put the dough back in. Cover the bowl tightly with clingfilm and leave the dough to sit in a warm spot until it doubles in size again – another 45-60 minutes.

Step 4

Pour enough olive oil onto a large baking tray, measuring about 32 × 45cm to coat the entire tray generously. Using your hands, spread it all around. Turn the dough onto the baking tray and, again using your hands, coax the dough into a flat, even layer. (It doesn’t need to stretch to the exact size of the tray; it will puff up and fill in as it proves and bakes.) Drizzle the top with lots more olive oil and lightly drape a piece of clingfilm over for its final nap, leaving it to rest in a warm spot for another 45-60 minutes.

Step 5

Preheat oven to 450

Step 6

When the dough is ready to bake, it should look light, puffy and buoyant. To test this, use your fingertips to press the dough lightly. It should bounce back ever so slightly. Using the tips of your fingers to lightly dimple the surface (like you’re playing a piano), scatter the top with the onion rings and drizzle again with, yes, more olive oil, and sprinkle with flaky sea salt. Bake, rotating if needed to avoid hot spots, until the bread is deeply golden brown and the onion rings are caramelised and cooked through – about 35-45 minutes.

Step 7

Remove from the oven and allow to cool slightly before slicing and serving

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