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500g very strong white bread flour, plus extra for dusting

1 x 7g dried fast action yeast or time saver yeast

10g sea salt

3-4 tbsp olive oil, plus extra for the tin and to serve

1-2 tsp flaky sea salt for topping

Polenta or semolina for the tin (optional)

Garlic cloves

Rosemary sprigs

Olives

400ml lukewarm water

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1. Add the yeast into one side of the flour and the fine salt into the other side then mix to distribute all the powders

2. Make a well in the middle of the flour. Mix 1 tbsp oil and about 400ml lukewarm water and then add it gradually to the flour until you have a very wet and sticky dough

3. Stir well with a wooden spoon then cover and leave to rise and bubble up at room temp until it's tripled in size and jiggly

4. Tip the dough into the tin/paper lined basket with oiled hands, and stretch out to a large square or rectangle to roughly fit inside the tin

5. Brush over or rub over some more olive oil

6. Cover with a tea towel or oiled cling and leave to prove for about another hour or so (or slowly in the fridge overnight) until really puffy and risen

7. Preheat the air fryer to 180°C

8. Mix 2 tbsp olive oil and 1 tbsp water and brush this over the dough

9. Using your fingers, push into the dough so you can feel the bottom of the tin/basket to give you the distinctive focaccia appearance

10. Sprinkle over some flaky sea salt and stuff in extras if you like

11. Bake for about 15-20 minutes for smaller ones or 25 minutes for large until fully cooked and deep golden and crispy

12. As soon as you get the bread out, drench when hot with more oil and water emulsion (about 1.5 tbsp oil with 2 tbsp water), whisk and liberally brush all over

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