At Margot we make focaccia to use up ingredients like fruit, vegetables and cheese. The flavour of focaccia dough is at its very best after three days in the fridge; it still has enough structure to be light when baked but it has acquired depth and is softer for the additional fermentation. No advanced baking skills are needed here other than a light touch. Imagine you are playing the piano when you take the dough to the edges of the tin.
