Rosemary, pumpkin and pecan focaccia

Boil 125ml water and combine with 375ml cold water in a large bowl and stir – the water should be lukewarm. Sprinkle the yeast over the water and set aside for approx. 5 minutes or until foamy. In a separate bowl, whisk the flour and salt together. Add the flour to the yeast mixture and stir until a sticky dough forms. Coat the surface of the dough with 1 tablespoon of olive oil and cover with a damp tea towel or cling film. Place in the fridge overnight or for up to 3 days.

Line a 23cm x 33cm baking tray with baking paper. Remove the dough from the fridge and deflate it by pulling the sides towards the centre while rotating the bowl to form a ball. Drizzle 2-3 tablespoons of olive oil in the lined tray. Place the dough in the tray and cover with a clean tea towel and set aside at room temperature for 3-4 hours.

Preheat the oven to 220°C, gas mark 7.

Using a peeler, peel the pumpkin into thick ribbons and place them in a large bowl, then drizzle with 4 tbsp oil and season with salt.

Once the dough has doubled, lightly stretch it into the pan by pulling the edges into the corners. Drizzle the oil over the dough, lightly oil your hands and evenly dimple the dough. Scatter the pumpkin ribbons over the surface, sprinkle over the salt flakes and place the tray in the oven.

Bake for 25 minutes or until golden and crisp. Meanwhile, roughly chop the nuts. After 25 minutes, sprinkle the nuts over the focaccia and bake for a further 5 minutes or until lightly toasted.

Remove from the oven and transfer to a cooling rack. Allow to cool slightly before slicing and serving.