DAY ONE

Prepare a deep baking tray. Coat the base and sides with olive oil and line with parchment paper.

Place the flour, salt and yeast into a bowl and mix with your hands until combined.

** If you are using instant yeast, bloom the yeast in a small amount of water to activate before using.

Pour in the warm water slowly and mix with your hands. The dough will be wet. Once the water is incorporated into the dough, cover the bowl with plastic wrap and leave to prove for one hour, turning with wet hands after 30 minutes

To turn the dough, scoop one side of the dough up and let it drop down over the opposite side. Rotate the bowl 90 degrees and turn the dough again. Repeat two more times so that all 4 sides of the dough have had turns.

After one hour, tip the dough into the prepared tray, gently pushing the dough into the corners. Cover the tray with plastic wrap and refrigerate overnight, up to 24 hours.

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DAY TWO

Remove the dough from the fridge and leave at room temperature to proof for 2 hours. Preheat the oven to 400F (205C).

Using your fingers, poke dimples all over the surface of the dough. Drizzle the dough with a generous amount of olive oil and sprinkle with salt. Scatter toppings over the dough if adding. Fresh herbs, cheese or sundried tomatoes make great inclusions.

Bake the focaccia for approximately 40 minutes or until it is a deep golden brown colour and the base is crispy. Remove from the pan and cool on a wire rack.

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