Base recipe is Emma Fontanella’s no-knead focaccia. Timings and materials subject to iterations:

The dough

• 560g bread flour (good high protein stuff. I use caputo)
• 470g lukewarm water (84%)
• 11g salt (2%)
• 7g dried yeast, active or instant (1.25%)
• 1 tbsp olive oil, plus a lot more for the tray

A very high hydration dough.

Method

1. Whisk the water, salt, oil and yeast together. Add the flour, mix with a spatula until there’s no dry flour left. Cover, 30 min.
2. Stretch and fold: pull one side up and over to the opposite side, turn the bowl a quarter, repeat four times. Cover, 30 min. Do this three more times.
3. Cover and into the fridge overnight, up to 48 hours.
4. Oil the tray, greased well up the sides. One last stretch and fold, lower the dough in, drizzle with oil. Proof until fluffy and bubbly.
5. More oil (yay). Oiled hands, push your fingers all the way to the bottom of the tray, jiggling as you go so the dough spreads to the corners. Toppings on, more oil.
6. 200C fan, 20-25 min, until the top is golden. Rest 10-15 min before cutting.

Variants

Rosemary, oil, sea salt

The original (and maybe the best?). Rosemary and oil pushed into the dimples at step 5, flaky salt over the top.

Cinnamon roll

Adapted from King Arthur’s big and bubbly cinnamon roll focaccia.

Over the top after dimpling:

• 71g light brown sugar, packed
• 36g olive oil
• 28g butter, softened
• 5g cinnamon

and then a icing:

• 85g icing sugar, sifted
• 21g milk or cream
• 1/2 tsp vanilla
• pinch of salt

= honestly an incredible.