Salt & Pepper Focaccia

In a bowl, mix together 100g of the flour, 100ml of the water and a pinch of yeast. Leave overnight. This is your poolish.

In a large bowl, mix the remaining flour, remaining water, sugar, yeast and the poolish. Cover and rest for 30 minutes.

Add the salt and olive oil, and knead well until smooth. Only add more flour as needed if you end up with a sticky dough. The dough is ready when it is smooth, and bounces back when poked.

Grease a large bowl with olive oil and add the dough, turning to coat it all with oil. Cover and leave to rise for 3 hours at room temperature. Every 30 minutes, complete a set of stretch and folds - to do this, first wet your hands to avoid ripping the dough. Use your fingers to loosen the edges of the dough from the bowl, then bring your fingers underneath and pull upwards. One side will lift off first - bring this side over to the other edge of the bowl to “fold”. Rotate the bowl 90 degrees and. Repeat this 5-6 more times (you should feel the dough become stronger with each fold), then cover and leave for another 30 minutes until you perform the next set of stretch and folds.

After the dough had rested for 3 hours total, oil a sheet oan generously with olive oil. Place the dough into the pan and gently stretch it into the pan. Cover and leave it to rise for 1-2 hours at room temperature, until puffy and bubbly.

Preheat the oven to 200°C fan bake. Dollop over spoonfuls of peanut butter, and scatter over the chorizo, peanuts and rosemary leaves. Drizzle over 2-3 tbsp olive oil. Use your fingers to poke dimples in the dough.

Bake for 20–25 minutes, until golden brown with crisp edges. Allow to cool for 15 minutes.

Drizzle with olive oil, sprinkle generously with salt and cut into slabs. Serve warm.