Focaccia with Pesto

Mix together all ingredients until a shaggy dough forms.

Cover with a dish towel and allow the dough to hydrate.

The dough will look slightly smoother after the first wait period.

Wet your fingers, then go under the top side and pull upwards, jigging slightly.

Fold the dough down onto itself and push down. Turn the bowl a quarter turn and repeat the stretch and fold. Do this two more times (a total of 4 stretch and folds).

Cover the bowl and wait 5 minutes. Repeat the series of 4 stretches and folds. Cover for another five minutes, then repeat the series of stretch and folds again (three total series).

Coat the dough in olive oil and turn it so it's completely covered. Wrap the bowl in plastic wrap and refrigerate for at least 12 hours, or up to 3 days.

After rising, the dough will have almost tripled in size and will be very jiggly and bubbly.

Coat the pan in olive oil, then turn the dough out and press it into the corners and sides.

Allow the dough to rise in a warm place for 2-4 hours until it has completely filled the pan and is very jiggly. The amount of time will depend on your environment.

Spoon pesto all around the dough. Don't put too much in the same area!

Use the tips of your fingers to press down to the bottom of the pan and slightly forward. Repeat all over the dough, including the sides.