Method

1. Make the dough the day before you want to bake the focaccia. Mix the flour, yeast, 1 tsp salt and 275ml warm water in a large bowl, or the bowl of a stand mixer with a dough hook attached. The dough should be quite wet and sticky. Work it for a few minutes, stretching and folding it in the bowl by hand, or letting the dough hook do the work. With wet hands, tuck the dough into a rough ball, then cover the bowl, put in the fridge and leave overnight.

2. To make the pesto, blitz all the ingredients together with a good pinch of salt and twist of black pepper. Transfer to a bowl and chill until needed. Will keep chilled for up to a week or frozen for two months.

3. Remove the dough from the fridge and leave at room temperature for 1-2 hrs, until it has doubled in size and the outside of the bowl has lost its chill. Heat the oven to 220C/200C fan/gas 7.

4. Oil a 22cm x 32cm baking tray and dust with semolina. Gently tip the dough out of the bowl onto the tray and, working with oiled hands, stretch it to fit the tray. Leave in a warm place to prove for 30 mins.

5. Meanwhile, put the tomatoes and garlic cloves in a roasting tin. Season well and drizzle with a little oil. Roast for 20 mins, then cool for 10 mins.

6. Spoon the warm tomatoes over the focaccia dough, drizzling with any of the oily juices in the bowl. Pop the garlic cloves out of their skins and squeeze them between your fingers into smaller pieces, dot the soft garlic over the tomatoes. Scatter with flaky salt and bake in the top of the hot oven for 30 mins.

7. When the focaccia is cooked, leave to cool for at least 15-45 mins (or cool and reheat to warm before serving). Cut the focaccia into 8 chunky rectangles then tear each burrata into quarters and place a piece on each chunk. Arrange ribbons of prosciutto on top, then spoon over the fresh pesto, scatter with basil leaves and drizzle with a little extra virgin olive oil.