You can never go wrong with a focaccia. Then add in some garlic and pickled red onions and you have some great bread.
This focaccia was made using a poolish preferment. Which was prepared 24 hours before baking. Moving the poolish between the counter and fridge to slow down the yeast allowed for the 24 hours time frame to work. The recipe I used is typically for 12 hours of preferment. It’s also a very simple recipe to follow from the book Flour Water Salt Yeast by Ken Forkish.
The pickled red onions were also homemade using white wine vinegar. It was a quick pickle recipe that I also added some garlic to.
This focaccia wasn’t my best work but even bad homemade focaccia is great bread!