For the focaccia, combine the yeast, sugar and 300ml of warm water in the bowl of a stand mixer and stir gently to dissolve.

Slowly add the flour while mixing on low speed with the dough hook.

Dissolve the salt in 2 tablespoons of water and add to the bowl with 100ml of oil while mixing.

When the dough starts to come together, increase the speed to medium.

Stop the machine periodically to scrape the dough off the hook and sides of the bowl.

Mix until the dough is smooth and elastic, about 10 minutes, adding extra flour if necessary.

Turn the dough out onto a work surface and fold over itself a few times.

Form into a round and place in an oiled bowl, turning to coat the entire ball with oil so it doesn't form a skin.

Cover with plastic wrap or a damp tea towel and set aside in a warm place until doubled in size, about 30 minutes.

Coat a baking tray with oil.

Once the dough has doubled, roll and stretch the dough out to an oblong about 2-3cm thick.

Lay the flattened dough on the oiled tray and cover with plastic wrap.

Rest until it rises again, about 30 minutes.

Preheat the oven to 180°C fan-forced (200°C conventional).

Uncover the risen dough and dimple with your fingertips.

Brush the surface with oil, sprinkle over some salt flakes and rosemary and grind over some pepper.

Bake for 15-20 minutes and set aside to cool.

Reduce the oven to 140°C fan-forced (160°C conventional).

Lay the pork belly, skin-side down, on a work surface.

Season the meat with salt and pepper and scatter the herbs and fennel seeds over evenly.

Roll the pork up, truss with cooking twine and place in a large baking dish.

Rub the skin with oil and season with salt.

Roast the pork for 4 hours and then rest for 15-20 minutes before slicing.

To serve, cut triangle-shaped pieces of focaccia and slice through the middle to open.