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Add the warm water, salt, olive oil and yeast to a bowl and mix together.
Add the flour and mix until fully incorporated.
Cover and leave to rest for 30 minutes.
With wet or lightly oiled hands, perform a set of stretch and folds by pulling the dough into the centre.
Repeat 4–6 times, then cover and rest for 30 minutes.
Repeat this process 3 more times.
Transfer the dough to a generously oiled lined baking tray and leave to prove for a final 30 minutes.
Drizzle with olive oil, dimple the dough all over with your fingertips and bake at 220°C (200°C fan) for 22 minutes until golden.
Once cooled slightly, slice the focaccia in half horizontally and use one half for the sandwiches.
Lay the sliced chicken breasts and streaky bacon onto a lined baking tray.
Season the chicken with salt & pepper, then grill until the bacon is crispy and the chicken is cooked through.
Meanwhile, mix together all of the Caesar dressing ingredients.
Add the shredded lettuce to a bowl with ⅓ of the dressing and toss until coated.
Spread the remaining dressing generously onto the bottom half of the focaccia, then layer with grilled chicken, crispy bacon and dressed lettuce.
Finish with extra parmesan and black pepper before adding the top layer of focaccia.
Wrap tightly in baking paper before slicing for the ultimate sandwich situation.