Whisk together warm water, olive oil, honey (or sugar) and yeast. Start with 390ml water and reserve the rest for later.

Stir in bread flour and salt until well combined. Add in remaining water gradually to achieve a dough consistency.

Cover and rest at room temperature for 15 minutes.

Stretch & fold the dough. Wet your hand and grab the dough at the 12 o’clock position in the bowl. Pull the dough upwards and fold it down to the 6 o’clock position. Repeat this motion about 8-10 times around the bowl.

Cover and rest at room temp for 15 minutes.

Repeat the series of stretch & folds once more, cover and proof at room temperature for 1-1.5 hours or until the dough has nearly doubled in size.

Melt the butter in a medium frying pan over medium high heat and then turn it to a simmer, stirring every 30 seconds.

Once the butter is browned, stir in the brown sugar, cinnamon, a pinch of Maldon Sea Salt and vanilla until well combined.

Prepare a metal baking tray with non stick parchment paper and 2 tablespoons of melted butter.

Tip the dough into the prepared tray and gently stretch the dough into an even layer.

Spread half of the cinnamon filling all over the dough and fold one side of the dough towards the middle. Repeat with the other side.

Rotate the dough and flip it over so the seams are at the bottom.

Cover the dough with oiled parchment paper and leave it to proof at room temperature for 1-1.5 hours.

Cube ⅔ of the peaches and cut the remaining peach into attractive slices.

Mix together the flour and both types of sugar and slowly drizzle in the melted butter.

Preheat oven to 220C/430F and move the baking rack to the lowest position.

Coat the chopped peaches with the remaining cinnamon filling.

Spread the cinnamon coated peaches evenly over the dough and dimple them in.

Sprinkle the crumble topping evenly over the dough.

Coat the peach slices in any extra cinnamon filling and push them into the dough.

Finish with a sprinkle of Maldon Sea Salt Flakes.

Bake on the lowest rack of the oven for 22-26 minutes or until the crumble is golden brown.

Remove from baking tray and transfer to a cooling rack.