Five-herb no-knead focaccia

For dough, combine flour, yeast and 470ml lukewarm water in a large bowl; cover and stand for 15 minutes.

Add 1 tbsp oil and 2 tsp fine sea salt to dough; mix until a shaggy dough forms. Using damp hands, stretch one side of the dough up, then fold to the opposite side. Repeat three times, rotating bowl as you go. Cover and stand to rest (30 minutes). Repeat stretching, folding and standing two more times. Cover and refrigerate overnight to prove (12 hours).

Bring dough to room temperature (2 hours). Drizzle 2 tbsp oil over base of a 24cm cast-iron pan. With oiled hands, press and spread the dough to edges of pan. Cover and stand in a warm place until doubled in size (2 hours).

Preheat oven to 220°C fan-forced. With lightly oiled hands, press down on the dough to create dimples, being careful not to remove too many air bubbles. Scatter with herbs, garlic and 1 tbsp sea salt flakes. Drizzle with remaining oil. Bake until golden and puffed (25-30 minutes).

Stand for 5 minutes, then cut into slices. Serve alongside whipped feta with hot honey (see recipe below).