Mix the dough

• Combine the flour, water and sourdough starter in a bowl until no dry flour remains.
• Rest the dough, then add the salt and mix it in thoroughly.

Stretch and fold

• Perform a series of stretch and folds in the bowl every 30 minutes.
• Repeat until the dough is smooth, elastic and slightly puffy.

Bulk ferment

• Cover the bowl and let the dough rise at room temperature until noticeably increased in volume.

Shape into the pan

• Grease the baking dish generously with olive oil.
• Transfer the dough to the dish and gently stretch it toward the edges.
• Cover and let it relax and rise again.

Top the focaccia

• Dimple the dough all over with oiled fingertips.
• Spread the pesto over the surface.
• Scatter the olives and chopped garlic, then finish with flaky salt and a drizzle of olive oil.

Bake

• Bake in a preheated oven at 220 °C until golden and crisp on top and cooked through.

Cool and serve

• Lift the focaccia out of the dish and cool on a rack before slicing.