Mix the focaccia dough

• Combine the bread flour, water, sourdough starter and salt in a mixing bowl.
• Mix until no dry flour remains, then add the olive oil and work it in.

Let the dough rise

• Cover the bowl and let the dough rest, folding it a few times during the first hour.
• Leave it until visibly puffed and airy.

Dip the dough in pesto

• Pour the pesto into a shallow dish.
• Take portions of dough and dip them into the pesto so they are well coated.

Fill the muffin tin

• Grease a muffin tin with olive oil and line the cups.
• Place one pesto-coated dough portion in each cup and sprinkle with flaky salt.

Bake the muffins

• Bake in a preheated oven at 220 °C until golden and puffed.
• Let them cool slightly in the tin before removing.