Overnight Focaccia, Tonight

Nothing Fancy

I don't really love making yeast breads, but focaccia is an exception. It's relatively un-fussy, doesn't require any complex shaping, and always turns out delicious. This recipe is no different than my past experiences with making it, though the addition of thinly sliced rings of red onion was something I loved and would not have thought of myself.

If you do plan ahead, you can make the dough the day before and let it rise in the refrigerator overnight. I plan to try that when I use this dough in another recipe from this book, keep watching to see how that turns out!

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