Cheeky Foccacia

Combine flour, yeast, salt and sugar in a large bowl. Make a well in the centre and mix in water and 1 tablespoon oil to make a sticky dough, no need to knead. Cover and allow to stand in a warm place for 2-4 hours until doubled in volume. Grease oven trays each with 1/4 cup olive oil. Using a plastic scraper, divide dough into four. Using oiled hands, thinly press out and stretch dough onto trays, patting out and closing any holes. Allow to stand for at least an hour to rise. Use your fingers to dimple the dough, drizzle liberally with oil and sprinkle with your topping of choice – olives, cherry tomatoes, onion/garlic, herbs etc – and sea salt and pepper. Bake up to 2 foccacias at a time at 230°C for 20-30 minutes, until golden. Use pizza setting if your oven has one, otherwise, monitor the foccacias, rotating in the oven to colour the base and top as required.