The day before you want to eat, take 250g flour, 250ml warm water and ¼tsp yeast.

Mix these together in a big bowl using a wooden spatula until even.

Put clingfilm over the bowl tightly and leave at coolish room temp overnight.

If refrigerated, let the dough come up to room temp (2-3 hours).

In a small bowl, mix 70ml warm water with the remaining yeast and 1tsp sugar. Leave for 10 minutes.

Take your dough and add 250g flour, your yeast mix and 4 tbsp olive oil, mix a bit with wooden spatulas, then add 1tsp salt.

Mix with wooden spatulas until combined.

The dough should be wet and very sticky. If not, add warm water, about 15ml at a time, until it is.

Flour a work surface and tip the bread onto it. Wash your hands with cold water until your hands are cold. Dry them thoroughly then flour them.

With floured hands, knead the dough - push and pull it, flouring your hands and the work surface as little as possible.

When it’s elastic and smooth, put it in a big, lightly oiled bowl. Put clingfilm over the top. Leave for 1.5 hours in a warmish room until doubled or tripled in size.

Tip into a lightly oiled baking tray (25cm wide x 30cm across x 10cm high), cover with a tea towel, and leave for 1 hour.

Preheat oven to 230°C/450F.

Put tray of water on bottom shelf.

Dimple surface of dough deeply with an oiled thumb.

Mix 2tbsp oil and 2tbsp water and pour this evenly over the bread.

Add your toppings, ensure they are coated in oil or sitting deeply in the dimples.

Bake for 20-25 minutes on the top shelf until golden brown.

Remove from oven, pour 2 tbsp olive oil over bread. Leave to absorb then tip onto a wire cooling rack and leave to cool for at least 10 minutes.

Slice into cubes or strips or cut laterally to make sandwiches.