To make the Infused Olive Oil: Place the olive oil, 10g thyme and sliced lemon into a small saucepan on low heat. Simmer for 15 minutes, then set aside to cool.

To make the Focaccia: Place the warm water and yeast into a large mixing bowl and whisk to dissolve the yeast. Add the flour, followed by the salt, picked thyme and lemon zest. Mix together using a spatula until a shaggy dough forms. Cover with a tea towel and place the bowl in a warm spot in the kitchen for 20 minutes.

Wet your hands and form a cup-like shape. Scoop the dough and slap it back repeating the action until you see small bubbles form and the dough looks smoother. Do this for about 2-3 minutes. Drizzle with 3 tablespoons of the infused olive oil and cover again to rest for a further 20 minutes.

Preheat the oven to 250°C/ 482°F/ Gas Mark 9. Tip the dough onto your work surface and fold it over itself a few times. Oil the Le Creuset 26cm Thyme Heritage Dish with some olive oil and scoop the dough into the dish. Spread the dough with your hands to cover the dish’s surface. Drizzle with another 3 tablespoons of the infused oil and proof uncovered for another 20 minutes. You should notice small bubbles forming on the surface of the dough. Using your fingertips, gently dimple the surface of the dough and season it with fine salt.

Arrange the lemon slices from the olive oil on top of the bread and drizzle a little more oil. If you are making individual mini loaves, divide the dough into 8 pieces and repeat the process as you would for a single loaf, preparing them in Le Creuset Ramekins.

Bake the loaf for 35 minutes until golden and the mini loaves for 20-25 minutes. Rest briefly and serve warm with the remaining infused oil and balsamic vinegar.