Onion Wrangler Focaccia

Good focaccia doesn't need much, but a generous scattering of Onion Wrangler Salt certainly doesn't hurt.

Soft, pillowy and drenched in good olive oil, this is the kind of bread you'll keep tearing pieces off before it's even had chance to cool. The pickled onion salt brings all that sharp, tangy, chip-shop goodness, giving every bite a proper flavour hit.

Best served warm, shared with friends, or unapologetically eaten straight from the tray.

The evening before, in a large and deep bowl, mix the flour with the yeast and salt. Pour the water and olive oil in, and mix well with a spoon to distribute the liquid, then bring the dough together with your hands. Cover the bowl with a wet tea towel, and leave for an hour somewhere warm. 

After an hour, punch the dough down gently with a slightly olive-oiled hand and fold the edges in on itself all the way round. Cover with the tea towel again and leave for another hour, then do the same again. This time, cover with a piece of oiled cling film and put into the fridge to rise overnight. 

The next morning, bring the dough out of the fridge and punch down with an oiled hand again, then fold the sides in on itself. Leave for an hour. 

Lightly oil a medium roasting tray (about 34 - 36cm) and punch the dough down once more, fold in on itself again, and then transfer to the tray. Gently pull the sides out towards the edges so it fits as much as possible, then cover with a wet tea towel or the cling film, and leave to rise for half an hour. 

Preheat the oven to 230 C / 450 F. 

Drizzle some more olive oil generously over the dough once it’s roughly doubled in size in the tray, then using your fingers gently push dimples into the surface. Top with pickled onion salt and transfer to the oven to bake for 20 - 30 minutes, until golden brown and just crisp on the top. 

Leave to cool on a wire rack.