Serves 2, takes 24 hours.

  1. Mix yeast with some water and a pinch of sugar.
  2. Mix flour, salt, water, and oil; stir.
  3. Add in yeast, stir, and covert the bowl with plastic.
  4. After 10-20 mins, fold dough over on itself a few times.
  5. Repeat step 4 for about an hour.
  6. Spray with olive oil and place in the fridge overnight.
  7. The next day, line a baking tray with parchment and spray with olive oil.
  8. Dump in the dough and stretch it out a bit.
  9. Cover with plastic and leave on the counter.
  10. Place a heavy baking tray in the oven and start pre-heating at 200C.
  11. After about an hour, stretch the dough out to the corners of the tray.
  12. Spray with olive oil and sprinkle with salt. (Or: cover with tomato sauce)
  13. Place on the hot tray and bake at 200C (fan) for 25 mins.
  14. Move it to a rack to cool for 30 mins. (If you skip this you'll have a soggy bottom!)

Tomato sauce

Whizz the ingredients in a blender. Apply to the focaccia pre-baking, making sure to cover the whole top (or you'll get burned bits). Once it's done, top with rocket and mozzarella.