Festive focaccia with Parmesan, red onion and olive recipe

Method

1. Mix the flour and yeast together in a large bowl, then stir in the salt. Pour in 350ml lukewarm water and 1 tbsp olive oil and mix until just combined into a sticky dough. Put into a greased bowl, cover with clingfilm and allow to rise in the fridge for 12 hours (overnight) until doubled in size. Remove from the fridge for 1hr before the next step.
2. Grease a 20 x 30cm deep baking tin with oil. Fold four sides of the risen dough in on itself into a rough rectangle shape, then turn over and place into the prepared tin, with the folded edges tucked underneath. With oiled hands, spread the dough out to the corners of the tin, pressing large indents into the dough. Scatter the rosemary, onion, olives and Parmesan over the top and press into the indents, then drizzle over the remaining oil. Allow to rise for another hour loosely covered in oiled clingfilm until just about doubled in size again.
3. Heat the oven to gas 7, 220°C, fan 200°C. Remove the clingfilm and bake the focaccia for 30-25 mins until puffed and golden, loosely covering with foil if it starts to get too dark. Cool in the tin for 15 mins, then remove to a wire rack to cool completely. The focaccia is best served the day it is made but can be warmed in the oven the next day to revive the crisp texture.

• Tip: You can leave the dough to rise at room temperature for 4 hours, or until doubled in size instead of overnight in the fridge, if you like, but the flavour and texture is best when left overnight.

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  Birra Moretti L'Autentica and Birra Moretti Sale Di Mare are brewed in the UK. Birra Moretti Zero is brewed in the Netherlands. Birra Moretti Zero contains ≤ 0.05% ABV.