Method

Start by mixing the flour, dried yeast and salt together in a large mixing bowl, then slowly pour in the lukewarm water (it needs to be warm to activate the yeast) adding a third of the water at a time.

Mix together until you get a sticky but firm texture from the dough, then drizzle olive oil over the top, cover the dough ball with a tea towel and then place in the fridge for around 10-12 hours (overnight is best).

The next day take the dough out of the fridge then add to an oiled baking tin, fold the dough in half around 4 times, then cover again and leave for a further hour or so to rise. 

Preheat the oven to 220 degrees (fan) Drizzle oil over the dough before using your fingers to prod and spread out to form the focaccia then top with a little salt and place in the hot oven for around 35 minutes.  

Take out of the oven and leave to cool before using a chopstick or rounded end to create little pockets for the jam and Mince Pienut Butter to go in then spoon in generous spoonfuls into those holes.

Mix together the icing sugar, then lather on top to create the glaze then leave to set before slicing and enjoying!