Pour all your ingredients into a large bowl and either with a spoon, your hands or a dough hook, mix into a shaggy dough. Pop a cloth over the top and leave for 10+hrs in a cosy corner.

(So if you want focaccia for breakfast, mix the night before and if you want it for dinner mix in the morning).

Lightly oil a rimmed baking tray, scoop in your dough, rub a little more oil over the top (over its belly) then Pop a cloth back over the top and leave to prove for another hour.

Preheat your oven to 200°C.

Give the focaccia a little drizzle of oil then top with the rosemary and sea salt (plus whatever else you might want). Slide your tray into the oven and bake for 30 mins until golden.

Once out, brush with a little more oil and leave to cool for 30 mins before slicing.

In a small bowl, mix together the lemon zest, juice and the crushed garlic. If you haven’t prepped the rest of your ingredients do this now as it’s nice to leave the mixture to mellow.

Add the beans, the artichoke, the parmesan, the basil and 2 tbsp of olive oil from the artichokes into the bowl.

Slice the focaccia horizontally in half then open it up. Spoon the filling onto one half of the bread and top with the lettuce, then put the other half of the bread on top. Slice into smaller portions for serving (it can get a little messy when eating, so we recommend wrapping in baking paper before slicing to keep everything in tact!).