Activate the Yeast: In a small bowl, mix the lukewarm water, yeast, and caster sugar. Set it aside for 5-10 minutes until it becomes frothy and bubbly on top. This shows your yeast is active and ready to go.

Combine the Dough Ingredients: In a large mixing bowl, whisk together the strong bread flour and fine sea salt. Pour in the activated yeast mixture and 2 tablespoons of the extra virgin olive oil. Mix with a wooden spoon or spatula until a shaggy, sticky dough forms. Don’t worry about the wet consistency; this is key to the airy texture.

First Prove: Cover the bowl with a clean tea towel or cling film and leave it to rise in a warm, draught-free place for 1 to 1.5 hours, or until it has doubled in size. This step is crucial for developing flavour, much like the process for making traditional Focaccia.

Prepare the Pan and Second Prove: Pour the remaining 3 tablespoons of olive oil into a 23x33cm (9x13 inch) baking tin, ensuring the base and sides are well-coated. Gently tip the risen dough into the tin. With oiled hands, gently stretch and press the dough towards the edges of the tin. Don’t force it if it springs back. Cover and let it rest for another 20-30 minutes. After resting, it will be easier to stretch to the corners.

Dimple and Top the Dough: Preheat your oven to 220°C (200°C fan). Dip your fingertips in a little olive oil and press them firmly all over the surface of the dough, creating deep dimples. What works best for me is pressing right down to the bottom of the tin to create pockets that will hold the toppings.

Add the Toppings: In a small bowl, mix the crushed San Marzano tomatoes with the minced garlic and dried oregano. Spoon this mixture sparingly over the focaccia, allowing it to pool in the dimples. Dot the torn mozzarella pieces across the surface. Sprinkle with flaky sea salt and a little freshly ground black pepper.

Bake to Perfection: Bake for 20-25 minutes, until the crust is a deep golden brown, the cheese is gloriously melty and bubbling, and the base sounds hollow when tapped.

Garnish and Serve: Let the Focaccia Pizza cool in the tin for a few minutes before transferring it to a wire rack. Scatter over the fresh basil leaves, drizzle with a final touch of extra virgin olive oil, and slice into squares to serve warm.