Vodka Burrata Focaccia

The day before (or if you aren't organised enough, around 4 hours), whisk together the flour, salt, yeast and 400ml water. Mix in the water until the dough has come together, but don't bother kneading it. There's no knead! Lol. Cover with clingfilm and pop it in the fridge overnight.

On the day of the focaccia, take the dough out of the fridge around 2 hours before baking time. Whisk together the crushed tomatoes, salt, the vodka, the chilli and the olive oil. That's it!

Take a medium and deep baking tray and splash some olive oil in the bottom before lining with greaseproof paper. Splash more oil on top and plop in the focaccia dough, using your fingers to spread it gently to the corners - if it is reluctant to do this, wait 5 minutes for it to relax and warm up. Cover again with clingfilm and leave to rise for an hour.

Preheat the oven to as high as it'll go. Spread the fresh tomato sauce on top all the way to the edges and bake for around 45 minutes or until almost burnt in spots. Remove from the oven and carefully slide it from its tray onto a wooden board.

Scatter it with ripped burrata, basil leaves and freshly grated parmesan. Finish with a decent lick of honey.