Spring onion focaccia

Steps

1. In a large bowl mix flour, salt, and yeast. Gradually pour in the water and mix until no dry flour remains. Cover with a towel and let it rest for 30 minutes.
2. After 30 minutes, gently stretch and fold the dough a few times. Cover and rest again for another 30 minutes, then repeat the fold once more.
3. Cover the bowl tightly with gladwrap and refrigerate overnight.
4. The next day remove the dough from the fridge and let it rest at room temperature for 1-2 hours.
5. Meanwhile mix the spring onions with 2 tbsp of olive oil and a pinch of salt.
6. Generously oil your baking dish or tray with olive oil. Transfer the dough into the pan and lightly press it down with your fingertips to stretch it out.
7. Sprinkle ½ of the green onions evenly across the surface. Fold the left side into the middle, then the right side into the middle.
8. Sprinkle ¼ of the green onions on top, then fold the bottom up toward the top and gently pinch to seal the scallions inside.
9. Shape evenly, drizzle with a touch of olive oil, and cover to rest for 45-60 minutes. Preheat the oven to 245°C.
10. Right before baking, drizzle the top with a bit more olive oil. Add the remaining ¼ of the green onions on top. Sprinkle on sesame seeds.
11. Gently press your fingertips across the dough to create those classic focaccia dimples. Bake for 15–20 minutes, or until golden brown and crisp on top.