Yes, and I’d encourage it. Press toppings into the dimples just before baking. Cherry tomatoes, olives, sliced red onion, rosemary sprigs, capers and caramelised onion all work well. If using cheese, add it in the last 8-10 minutes to prevent burning. For a flavoured base, swap the warm water for warm stock as in the recipe notes. Chicken, beef or vegetable all work.

Why didn’t my dough rise?

Most likely the yeast didn’t activate. This happens when the water is too hot (above 60°C) or the yeast is past its use-by date. Check the packet. If the dissolved yeast mixture doesn’t look at least slightly foamy after 10 minutes, don’t continue with that batch. Start again with fresh yeast and water at the right temperature. Flour that’s too old can also inhibit the rise, though this is less common.

Can I make the dough the night before?

Yes. After mixing, cover the bowl tightly with plastic wrap and refrigerate overnight instead of doing the stretch and fold at room temperature. Cold slows the yeast down and gives a slow, overnight fermentation. The next day, bring the dough to room temperature for about an hour, then do the stretch and fold rounds before shaping. The slower fermentation develops more flavour in the dough.

Focaccia Recipe (Ready in 4 Hrs 30 Min)

Add your flour to a large bowl. In a smaller bowl or glass measuring jug, add 475ml (16 fl oz) of warm water (32°C / 90°F) and the dry yeast and mix until dissolved.

Add the water yeast mixture to the flour along with 2 tablespoons (30ml) of olive oil. Start mixing and then add in the cooking salt.

Mix your dough until combined. This is a high hydration dough, so you're not aiming for a smooth dough just mix until everything is incorporated and the flour is hydrated. Cover the bowl with a tea towel and let it rest for 30 minutes.

After 30 minutes, uncover the dough. With a wet hand, stretch one corner of the dough and fold it over itself. Repeat 3-4 times until the dough is completely folded over itself. Cover the dough with a tea towel and let it rest for another 30 minutes. Repeat this process three more times.

After the fourth and final round of stretching and folding, let the dough rest for 30 minutes. Prepare your baking tray by drizzling about 2 tablespoons (30ml) of olive oil in the bottom of the tray. Pour in the dough, which should be light and airy by now. Using well-oiled hands, stretch the dough to cover all corners of the tray. If it doesn't stretch fully, cover it with a tea towel, let it rest for 5 minutes, and try again. Once the dough fills the tray, cover with the tea towel and let it proof for 30 minutes.

Preheat a fan-forced oven to 220°C (428°F) or a conventional oven to 240°C (464°F).

After 30 minutes, remove the tea towel. Drizzle some more olive oil over the top and use your fingers to create dimples throughout the dough. Add a big pinch of flaky salt.

Place the bread in the oven and bake for 25-30 minutes or until golden brown and cooked through.