All The Cheese Focaccia

Focaccia! The billowy, mattress-like bread du jour. I’ve seen a lot of focaccia sandwiches, a lot of focaccia gardens. It’s far from being a fad though – its versatility shows everyones favourite bread is here to stay.

Done in 13 hours

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Ingredients

Sometimes more is more, and this tangle of caramelised onions and loads of fancy af cheese really encapsulates that philosophy.

Method

God, this one's easy. Start the day before for the focaccia. Get a large mixing bowl and mix the flour, sea salt and yeast together, then add the water. No need to knead - just bring together the mixture until its a shaggy dough.

Cover with clingfilm and set aside, at room temperature, overnight.

The next day, make the caramelised onions. Heat the tbsp of oil in a saucepan and cook the sliced onions low and slow until they are a golden, caramelised mess. Add splashes of water to stop them catching.

Preheat the oven to 200°C. Pour the other 2 tbsp of oil into medium sized baking dish and pour in the dough, which will be very bubbly. Use your fingers to stretch it the the corners of the baking dish.

Top with the caramelised onions and three types of cheese, then bake for around 30 mins until cooked through and bubbling with cheese.

To make the hot honey, whisk together honey, chillis and salt over a low heat until the honey is bubbling and has taken on some of the chilli colour.

Drizzle over the focaccia then sprinkle with the chives and serve warm.

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Hugh Woodward

Hugh Woodward

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