To make the dough, mix together the flour, fine salt and yeast in a large bowl.

Add the lukewarm water and use a spatula to bring the ingredients together.

You may want to use your hands towards the end to incorporate all the flour.

Shape the dough into a ball and smear the olive oil around the outside, making sure it is well coated.

Return the dough ball to the bowl.

Place a damp tea towel on the dough and cover the bowl with plastic wrap to make it airtight.

Transfer to the fridge for three to 12 hours.

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To cook the focaccia, grease a 33cm x 22cm baking dish with the butter and extra olive oil.

Place the dough ball in the dish and let it rest for about three hours on your kitchen bench.

The dough will naturally move and spread.

Preheat the oven to 220C (fan-forced).

Once the dough has rested, make dimples in the surface with your fingers.

You don’t have to be gentle here.

Add your chosen toppings and push down slightly on the topping ingredients to partially submerge them in the dough.

Season well with the salt flakes.

Bake the focaccia on the middle shelf in your oven for 30 minutes.

Remove and let it rest for five minutes, then cut and serve.

For cherry tomatoes, olives and rosemary topping, when the focaccia is ready to bake, mix together the cherry tomatoes, olives, rosemary and olive oil in a bowl and season well. Then add the topping to the dough and bake the focaccia as per the method above.

For salami topping, make focaccia according to the method above, spread the pizza sauce over the focaccia dough, followed by the mozzarella and then the salami slices. Bake as per the method above. Remove the focaccia from the oven, scatter on the buffalo mozzarella and basil and serve.

For the goat's cheese topping, heat the olive oil in a frying pan over medium heat. Add the onion and salt and cook, stirring often, for 15 to 20 minutes until the onion is soft and golden. Add the thyme, balsamic vinegar and brown sugar, stir well and cook for a few minutes more until the onion is caramelised. When the focaccia dough is ready, spread the caramelised onion evenly over the focaccia dough. Bake as per the method above. Remove the focaccia from the oven, crumble on the goat’s cheese and sprinkle on the extra thyme, then serve.

For cherry tomatoes and courgette topping, make the focaccia dough, then spread the pizza sauce evenly over the top. Arrange the courgette ribbons on the sauce and sprinkle on the salt. Distribute the cherry tomatoes evenly over the surface, then gently press them into the dough. Bake as per the method above until the focaccia is golden and the tomatoes are blistered. Remove from the oven and immediately scatter the cheese over the warm focaccia. Sprinkle on the chilli flakes and basil and serve.