Jamie Oliver's Focaccia Two Ways

In a jug, combine the yeast with 325ml of tepid water and a pinch of salt. Stir gently and let it sit for a few minutes until frothy.

In a large bowl, add 500g of all-purpose flour, a pinch of sea salt, and 2 tablespoons of extra virgin olive oil. Pour in the activated yeast mixture.

Using a spoon or your hands, mix everything together until a shaggy dough forms. If it's too wet, add a little more flour; if too dry, a splash more water.

Turn the dough out onto a lightly floured surface and knead for about 10 minutes until it's smooth, elastic, and no longer sticky. It should have a rubber band-like texture.

Lightly oil a baking tray. Shape the dough into a rough rectangle and place it in the tray. Drizzle with a little more olive oil.

Cover the tray with a damp tea towel or cling film to create humidity. Let the dough prove in a warm place for 40 minutes, or until it has doubled in size.

Halve the cherry tomatoes. Gently press dimples into the risen focaccia dough. Tuck the cherry tomato halves and fresh basil leaves into the dimples. Drizzle with olive oil and sprinkle with sea salt flakes.

Boil and lightly crush the small red potatoes. Crumble the gorgonzola cheese. Press dimples into the second piece of risen focaccia dough. Scatter the crushed potatoes and gorgonzola over the dough. Tuck in fresh thyme leaves and sprinkle with sea salt flakes.

Cover the focaccias again and let them rest for another 45 minutes, allowing them to puff up further.

Preheat your oven to 200°C (400°F).

Bake the focaccias for 20-25 minutes, or until golden brown and cooked through. Be gentle when placing them in and removing them from the oven.

Once baked, remove the focaccias from the oven and let them cool in the tray for at least 10 minutes. Drizzle generously with good quality olive oil while still warm.

Cut the focaccia into squares or desired portions. Serve warm and enjoy the delicious textures and flavors.