Preheat your oven to 180C/355F (fan/convection) or 200C/390F (normal/non-fan).

Liberally butter the inside walls and base of a nonstick 2 LB loaf tin.

Shape the dough into a log that fits the length of the tin and place it inside, seam side down.

For best results, use dough that has rested in the fridge overnight. If using same-day dough, tip it onto a lightly oiled work surface and quickly fold it into a log shape before placing it in the tin, seam side down.

Don’t worry about popping bubbles in the dough while shaping; big bubbles are not desired for this loaf.

Cover the loaf tin with another tin of the same size, placed upside down, to avoid sticking, as this dough is very wet.

Let the dough rest at room temperature. The same-day dough will take about an hour to rise, while the overnight dough will take about 1.5 hours, and sourdough may take 2-2.5 hours. Gauge readiness by how high it has risen.

Once the dough has risen above the top of the tin, place it in the preheated oven on the middle rack.

Bake for 30-40 minutes. The top should be a nice golden brown, and the sides and bottom should also be golden. The bread will sound hollow when tapped on the bottom.

If using sourdough, it may take longer to bake (38-42 minutes) compared to yeasted focaccia doughs (30-34 minutes).

Remove the loaf from the oven and let it cool in the tin for a couple of minutes before transferring it to a cooling rack to cool completely.

Slice and enjoy your focaccia sandwich loaf!