In the stand mixer bowl, using the dough hook, mix the flour and yeast with the water to make soft dough.

Add the oil and mix again until the dough is soft and oil mixed in. Raise the mixer hook and cover the bowl with a clean tea towel and leave to prove for an hour until it has roughly doubled in size.

Decant the dough onto a baking sheet lined with parchment paper and "knock back" pressing fingers into the fattest part of the dough. Leave to rest for another hour. (Alternatively you can leave to prove for 2 hours and then give it a good pummeling before leaving in a warm place for 15 minutes - I find this equally effective and suits my attention span better).

Scatter the top with seasalt and dukkah and drizzle with a bit more olive oil. Bake in a preheated oven at 200c / gas mark 6 for 20 minutes.