To make the focaccia, place the warm water and yeast in a large mixing bowl and whisk to dissolve the yeast. Add the flour, followed by the salt. Using a spatula, mix together until a shaggy dough is formed. Cover with a tea towel and place the bowl in a warm spot in the kitchen for 20 minutes.

Wet your hand and form a cup-like shape. Scoop the dough with your hand and slap and fold it onto itself. Repeat the action until you see small bubbles form and the dough looks smoother, about 2-3 minutes. Drizzle liberally with olive oil and cover again to rest for a further 20 minutes.

Preheat the oven to 230°C / 482°F / Gas Mark 9

After 20 minutes, tip the dough onto your work surface and fold it over a few times. Oil the Le Creuset 26cm Shallow Casserole with olive oil and scoop the dough into the dish. Spread the dough with your hands to cover the dish's surface. Drizzle with more olive oil.

Using the prepared vegetables, form flower patterns on the surface of the dough and prove uncovered for another 20 minutes. Use leeks for the flower stems, onion slices and pepper slices for the flowers. You should see little bubbles on the surface of the dough. Use your fingertips to dimple the surface of the dough and season it with Maldon salt. Rest for a few minutes and serve warm.