No-fuss Overnight Focaccia

Dough

1. The night before you want to bake the focaccia, prepare the dough. Add the flour, water, yeast and salt to a large mixing bowl and mix well to combine. Pop a lid on or cover with plastic wrap and leave it on the kitchen counter overnight to prove.
2. The next day, use a drizzle of olive oil to coat the inside of the pan – use a pastry brush to evenly spread the oil around the base and the sides.
3. Pour the dough in and leave it for about 10 minutes to relax in the pan – it will naturally spread to the edges. You can help it along gently using your fingertips, but don’t knock too much air out of the dough.

Toppings

1. Top the dough with blocks of Ladismith- Cheddar and Mozzarella and dot with olives. Sprinkle over the picked rosemary, cover with a tea towel and leave to prove for an hour.
2. Preheat the oven to 220ºC.
3. Drizzle the focaccia generously with about ¾ of the melted butter, and then use your fingertips to dimple the dough. Place the pan into the oven and bake for 25-30 minutes.
4. Remove from the oven and pour over the remaining melted butter. Season with salt and pepper; allow to cool slightly, then slice and serve