Overnight No-Knead Focaccia

Our overnight no-knead focaccia is everything you want in homemade bread — crisp on the outside, fluffy on the inside, and effortlessly simple to make. It’s the perfect blank canvas for getting creative with your favourite Miam flavours. We love topping it with spiced plum chutney, red onion, dill, and thinly sliced potato for a sweet, savoury twist. If you’ve never made bread before, this is the ideal place to start — minimal effort, maximum reward.

Ingredients

Focaccia

• 510g bread flour
• 10g maldon salt
• 8g bread yeast
• 2 tbsp olive oil plus extra for prooving
• 450g water

Topping ideas

• Spiced Plum Chutney, potato, red onion and dill (pictured)
• Charred Aubergine Pickle, baby plum tomatoes and basil
• XO Sauce, shaved courgette and parmesan
• Olive and Date Chutney and olives
• Pickled Mushrooms and chilli oil

Method

1. Mix all bread ingredients together to form a wet smooth batter.
2. Drizzle with olive oil and lightly press the dough to ensure it is completely covered.
3. Place, covered, in the fridge overnight or for up to 18 hours.
4. Line a large high sided baking tray or cake tin with baking paper and drizzle with a few good glugs of olive oil.
5. Remove the dough from the fridge and tip into the tray.
6. Leave to rise for 4-5 hours. It will be nice and bubbly when it is ready (if it's cold, turn the light on in the oven (no temperature!) and place in there to rise).
7. Preheat the oven to 210C.
8. Now it's time to flavour. Drizzle with a good glug of olive oil and your Miam sauce and dimple it into the dough with your fingers then add on any other toppings and a sprinkle of salt (hold the herbs until it's cooked).
9. Bake for 25-30 minutes until golden brown.
10. Cool for 10 minutes before slicing.
11. Enjoy!