In a large mixing bowl add the flour and salt and stir together.

Separately in a cup, mix the warm water, sugar and yeast (if using active dry yeast, wait for bubbles or foam to appear before proceeding).

Slowly pour the liquid into the flour bowl whilst stirring, then mix until well combined and no dry flour remains at the bottom of the bowl.

Drizzle the top with 1 tablespoon of olive oil and cover with plastic wrap. Place the bowl in the fridge to proof overnight for 10-14 hours.

The next day, the dough should have tripled in size and become bubbly and jiggly.

Brush a non-stick muffin tin with olive oil, especially around all the edges. Distribute the dough into the muffin tin.

Cover the muffin tin with an elevated baking tray and leave to proof at room temperature in a warm place for 1 hour.

Preheat oven to 425℉ / 220℃. Once the dough has risen, drizzle them with olive oil and using oiled fingers, dimple the dough by pressing your fingers into the muffins.

Sprinkle them all with salt then add your toppings, pressing them into the dough.

Bake on the bottom rack for 18-23 minutes, until they have risen and become golden.

Remove from the oven, take the muffins out and place on a cooling rack. If they're hard to take out, use a toothpick around the edges to help pop them out.