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’.

Incorporate some of Graham cracker crumbs and chocolate pieces into the dough during both sets of stretch and folds.

During the first stretch and fold, sprinkle half of the Graham cracker crumbs and half of the chopped up chocolate over the dough and stretch and fold as instructed.

Cover and rest the dough for 15 minutes and then repeat with the second half of the graham cracker crumbs and chocolate.

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

Tip the dough onto the prepared tray and gently stretch it out into a rectangle shape.

Sprinkle the graham cracker crumbs over the dough, space the chocolate pieces out evenly and then scatter over the mini marshmallows.

Press the toppings into the dough to stick and then fold one third of the rectangle towards the center of the dough.

Cover with another inverted tray to proof for 1-1.5 hours.

Preheat the oven to 215C/420F and place the rack in the bottom position.

Drizzle the melted butter over the top, scatter over the Graham cracker crumbs/pieces and scatter over the chocolate chips.

Dimple thoroughly and press the whole marshmallows into the dough.

Bake the focaccia for 18-24 minutes or until the bread is golden and the marshmallows are deeply toasted.

Prepare the final garnish by breaking the Graham crackers into 8ths and creating pieces of chocolate.

When the focaccia is out of the oven, stack a piece of chocolate onto a graham cracker piece and shove the stack into the melted/caramelised marshmallows on top of the bread.

If you’d like more gooey marshmallow inside, pipe the fluff into the holes you’ve made in the focaccia after it has come out of the oven.