Add 7g yeast, 410ml water and 10g Rowse Chilli Fusion honey into a large bowl and mix until fully incorporated.

Add the flour to the wet mix and stir with a spatula until it starts to form a smooth dough. Pour in the olive oil and combine until thoroughly incorporated into the dough. Cover and leave for 15-20 minutes.

Add the salt and vigorously mix into your dough using your spatula (alternatively, get your hands stuck in and squeeze the dough repeatedly). Keep going until the salt is incorporated and the dough is smooth (about 3 or 4 minutes).

Cover the dough and place in a switched-off oven. Place a pan of freshly boiled water in and close it (this creates a super warm and humid environment). Leave for 1-2 hours until the focaccia dough has doubled in size.

Line a baking tray, take your dough out and place into the tray. Cover with olive oil and lightly press the dough out towards the edges, making sure you don’t press too hard. You’ll dimple the dough later so don’t worry about this now.

Cover and place back in the switched-off oven.

Take the dough out 1-1.5 hours later and turn up your oven to 230 degrees Celsius.

Coat your hands in olive and press the dough creating dimples, pushing the air gently out of the dough. This will create bubbles in the surface – a classic feature of any focaccia! Sprinkle some flaked sea salt over the top.

Get the dough into the oven and turn it down to 200 degrees Celsius and bake for 15 minutes. Continue to bake until golden brown.

Resist the temptation the scoff the focaccia immediately…

Slice the focaccia into the number of sandwiches you’ll be making.

Slice in half, open up, and drizzle with olive oil. Layer your slices of mortadella (or ham), the tomato, rocket, basil and the burrata.

Finally, squeeze a generous amount of Rowse Fusion Chilli honey over the top (as much heat as you can handle!), Place the two halves together and get ready for the ultimate focaccia sandwich!