1 (1/4 oz / 7g) envelope active dry yeast

6 cups bread flour (24oz / 780g)

2 tablespoons Diamond Crystal kosher salt (0.6oz / 17g)

1/2 cup extra-virgin olive oil (5oz / 110g), plus 1/4 cup for topping plain focaccia and more for oiling hands

1/2 cup of warm water (37c)

2 1/2 half cups of room temperature water

Add yeast to the stand mixer (with dough attachment) with half a cup of warm water and whisk. Let it sit for 5 mins

Add the 2 1/2 half cups of room temperature water, bread flour and salt to the stand mixer.

Mix on low for a min or so to incorporate the ingredients together

Bring the mixer up to a medium/high speed and mix for about 5 minutes or until the dough is smooth and wraps around the hook.

Turn mixer off and cover the bowl with a damp towel for 10 mins to let the dough rest.

Tunr the mixer back on to meduim-high and mix the dough for 10 -15 minutes, or until the dough starts to pull away from the sides. (The dough will probably seem unbeliveably wet and sticky, almost batter-like, but that’s correct. All that moisture will help produce and airy open texture)

Grab a BIG bowl and oil it with a quarter cup of olive oil, swirl it to coat the sides of the bowl.

Place dough into oiled bowl and use your hands to make sure that it is not sticking to the bowl and dab some oil ontop of the dough.

Cover the dough with your damp towel or oiled cling wrap and let it sit at room temperature for 1 - 1 1/2 hours all depends of the temperature of your kitchen. (Tip - Take a picture of your dough to gauage how much it rises.)

Poke test to see if your dough is ready. When you poke, the dough springs back and leaves a slight indentation.

Grab your half-sheet pan (18x13 inches) and oil with the remaining quarter cup of oilve oil.

Before you transfer your dough to the sheet pan complete a series of streatches to the dough by down around the sides, lift the dough up and give it a wiggle, turn the bowl 90 degrees and complete this again. Do this 4 times.

Transfer dough to the sheet pan and streach it as much as you can. if it starts to sring back you need to let it rest for 10 minutes. Cover with oiled cling wrap.

Prepare your toppings

Finsh stretching it out to fill the pan. Cover again with your cling wrap and let rise for 40-55 minutes. Or until the dough is flush with the top of the pan. (Fun fact - The dough can rise in the fridge of up to 24 hours for a slightly more flavourful bread.

Preheat your oven to 230c (Make sure you have a rack on the very bottom of the oven and one at the top)

Take off cling wrap and oil your finger tips to dimple the dough. Use your finger tips like claws and push your finger tips all the way to the bottom of the pan.

Drizzle your desired toppings over the bread and a little bit of flaky salt

Once the oven is up to temperature place the sheet pan in for 20-25 minutes

Remove and place onto the top rack for 5-10 mins to finish for a lovely crispy top.

Loosen the sides with a spatula and transfer to a wire rack let it cool for 10 minutes.

Cut with sissors into bite size pieces.