Red Onion Focaccia
600 g flour
1 tbsp dry yeast
500 ml lukewarm water
2 tsp Maldon salt
1 tbsp oil
For the topping:
Sliced red onion
Black olives
Olive oil
Maldon salt
Start by mixing all the ingredients together and let the dough rise in the refrigerator for 8-12 hours.
Pour the dough into a greased or parchment-lined baking pan. Drizzle a little olive oil over the dough and use your fingertips to press down into the dough to create small indentations. Sprinkle the olives and red onion along with the salt on top.
Bake at 180°C for about 40 minutes or until the bread has taken on a nice golden color.