Focaccia:

512g bread flour

455g water

2 tsp Oryx desert salt

10g Instant yeast

4 Tblsp olive oil

2 Tblsp rosemary leaves

Red pesto:

215g sundried tomatoes

200g red pepper, roasted and skin removed

30g basil leaves

2 garlic cloves, minced

75g pine nuts

50g parmesan, grated

60ml olive oil

1 tsp Oryx desert salt

Pinch of freshly cracked black pepper

4 Tblsp Hot honey

65g x 4 Dalewood camembert (optional or replace with halved cocktail tomatoes)

Method:

Focaccia: In a large bowl, whisk together flour, salt, and instant yeast. Add water.

Using a rubber spatula, mix until liquid is absorbed and the ingredients form a sticky dough ball. Rub surface of dough lightly with olive oil. Cover bowl with a damp tea towel, cloth bowl cover, or plastic wrap and place in the refrigerator for at least 12 hours or for up to three days.

Red pesto: Coarsely chop sundried tomatoes and peppers and place into a pestle and mortar with basil, garlic and pine nuts. Grind to a coarse paste. Stir in Parmesan and olive oil and adjust seasoning to taste. Add a splash of water if pesto is too thick.

Line a 22cm x 30cm pan with parchment paper or grease with butter or coat with nonstick cooking spray.

Pour a tablespoon of oil into the centre of the pan. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the centre. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Place the dough in the prepared pan. Roll the dough in the oil to coat it all over, forming a rough ball. Let the dough rest for 3 to 4 hours depending on the temperature of your kitchen.

Set a rack in the middle of the oven and preheat it to 220°C. Sprinkle the rosemary over the dough. Pour a tablespoon of oil over the dough. Rub your hands lightly in the oil to coat, then, using all your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan, make four holes where the camembert or cocktail tomatoes can be placed into. Sprinkle with flaky sea salt and the red pesto and allow to rest for 30 minutes before baking.

Transfer the pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pan from the oven and transfer the focaccia to a cooling rack, generously pour over the hot honey. Let it cool for 10 minutes before cutting and serving.