Activate the Yeast: In a small bowl, combine the 400ml of lukewarm water, the sachet of yeast, and the caster sugar. Give it a gentle stir and leave it to stand for 5-10 minutes until it becomes frothy on top. This shows the yeast is active and ready to go.

Make the Dough: In the bowl of a stand mixer fitted with a dough hook, combine the 500g of bread flour and 2 tsp of fine sea salt. With the mixer on a low speed, pour in the yeast mixture and 4 tbsp of olive oil. Mix for 5-7 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. It will be quite a soft and sticky dough – this is normal!

First Rise: Lightly oil a large bowl. Scrape the dough into the bowl and turn it over to coat lightly in oil. Cover the bowl with a clean tea towel or cling film and leave it to rise in a warm place for about 1 hour, or until it has doubled in size.

Prepare the Pan and Topping: While the dough is rising, pour 2 tbsp of the topping's olive oil into a 23 x 33 cm (9 x 13 inch) baking tray, ensuring the base and sides are well coated. In a small bowl, mix together the remaining 30ml of olive oil with the minced garlic.

Second Rise: Once the dough has doubled, gently tip it out into the prepared baking tray. Pour a little olive oil onto your hands and gently stretch and press the dough to fill the pan. Don't worry if it doesn't reach the corners immediately; let it rest for 10 minutes, and it will relax and be easier to stretch. Cover and leave for a final 30-40 minute proof.

Dimple and Top: Preheat your oven to 220°C (200°C fan). Uncover the dough. Dip your fingertips in a little olive oil and press firmly all over the surface of the dough to create deep dimples. What works best for me is pressing right down to the bottom of the tray. Brush the garlic and oil mixture evenly over the top, allowing it to pool in the dimples.

Add Cheese and Bake: Sprinkle the grated Parmesan and flaky sea salt evenly over the dough. Bake for 20-25 minutes, until the focaccia is a deep golden brown, crisp on top, and sounds hollow when tapped on the base.

Cool and Serve: Let the focaccia cool in the tin for a few minutes before carefully transferring it to a wire rack to cool completely. I know it's tempting, but letting it cool allows the crumb to set. Slice or tear into pieces and serve warm.