Instead of using a 9x13 inch tray as the dough recipe calls for, opt to use a larger tray - 13x18 inches (or similar) is great.

Mix the base focaccia dough - you can use my ‘Overnight Focaccia’, ‘Same-Day Focaccia’ or ‘The Best sourdough focaccia’ recipe.

Incorporate the lime sugar into the dough during both sets of stretch and folds while making the dough.

Place the sugar and lime zest into a small bowl and rub them together using your fingers.

Sprinkle half (1.5 tablespoons) of the lime sugar over the dough and stretch and fold as instructed in the recipe.

Cover and rest the dough for 15 minutes and then repeat with the second half of the lime sugar.

Cover the bowl of dough with a clean towel and let it rest and rise at room temperature for about 1-1.5 hours.

Line the tray with nonstick parchment paper and coat it with 3 Tablespoons of coconut oil (or avocado oil).

Tip the dough onto the prepared tray and fold it up into thirds as instructed in the base focaccia dough recipe.

Preheat the oven to 210C/410F and place the baking rack into the lowest position in the oven.

Drizzle 1 tablespoon coconut oil over the top of the focaccia dough and then dimple it into the dough using your fingers.

Bake the focaccia for 18-22 minutes or until the bread is golden brown.

Make the mojito syrup by combining the sugar, white rum and lime juice in a small saucepan.

When the focaccia is out of the oven, transfer it to a wire cooling rack and place the rack on top of a larger tray.

Poke the focaccia all over with a chopstick or skewer and then brush the mojito syrup over the bread.

Allow the focaccia to cool for about 15 minutes.

Mix together the powdered sugar, lime zest, mint and lime juice for the glaze.

Drizzle the glaze over the top of the focaccia and then use a pastry brush to brush it evenly over the slab.

Place the focaccia on a cooling rack for about 20 minutes or until the glaze has hardened up and then cut in and enjoy.