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Grease two pizza trays.
Mix all the wet mix ingredients together and let sit for 10 minutes.
Place all the dry mix ingredients into a separate mixing bowl.
If you have a mixer, attach the dough hook and mix on medium speed. Otherwise, get your hands ready for some kneading.
Slowly add the wet mix to the dry mix. Mix for 10 minutes (longer if kneading) until smooth and then place into a large, oiled bowl.
Cover with cling film and let proof (rise) for 1 hour.
Separate into 4 x 100g balls.
Roll one out and stretch over a greased pizza tray (you want the dough to be super thin, almost see-through).
Place desired filling on top.
Roll out another ball and stretch over the top of the filling.
Brush with olive oil and sprinkle with some salt.
Do the same for the second pizza tray.
Place in the fridge for 30 minutes before cooking.
Preheat your oven to max temperature.
Bake for 7–10 minutes. Bake the focaccia as hot and as quickly as you can, so you get a super crispy texture on top – you want it to be well-coloured on top but not burnt.
Serve hot.