Mix all ingredients for the dough except olive oil, pesto and salt. Make sure that all flour is hydrated. Let the dough rest for an hour. You can also let the dough autolyze for an hour. In that case, mix the starter together with the salt afterward.

Add salt and perform one stretch and fold. Perform a total of 3 sets of stretch and folds during bulk fermentation, spaced out by 30 minutes.

Let the dough rest for 4-5 hours at a temperature of at least 78ºF/25ºC if possible.

Lightly flour your work surface and dump out the dough. Press out the gasses. Fold the dough from each side into the middle. Spread pesto between each fold.

Form the doug to a size fitting to your baking tray. Oil the tray and place the dough in it. Press your finger tips through the dough in some places and brush the surface with olive oil.

Add preferred topping.

Bake the Focaccia in 480ºF / 250ºC for 20 - 30 minutes or until it has a nice golden brown color.

Let the Foccacia cool in the tray until you can handle it. Remove the bread from the tray and place it back into the turned off oven for 5-10 minutes to get rid of the wet consistency.