In your mixing bowl, add water and sourdough starter, mixing to combine.
2 cups Lukewarm water, 1 cup Sourdough Starter Discard
Add in your bread flour and salt. With a silicone spatula, mix your dough in a scooping motion, until it's all combined and mixed together and all clumps are removed.
4 cups Bread flour, 1 ½ tablespoons Kosher salt
In a separate big bowl, add in about ¼th cup olive oil, add in your dough, and gently turn your dough to coat in oil. Cover and store in the refrigerator for 24 hours.
¼ cup Extra-virgin olive oil
Grease a 9x13 baking pan a few tablespoons of olive oil. Then, gently pour your risen dough into the baking pan. Place in a rather warm area (ideally 80 degrees) of your home and allow it to rise for 4 hours uncovered.
2 tablespoons Extra-virgin olive oil
Once your dough has fully risen and has really spread to all sides of your pan, drizzle with the remaining olive oil (about 2 tablespoons) and wet your fingers with water. Take your fingers and dimple the dough gently - creating little holes all across your dough making sure not to puncture all the way through! Then, top with black pepper.
2 Tablespoons Extra-virgin olive oil, 2 Tablespoons Black Pepper
At this point, preheat your oven to 425 degrees. Place your focaccia dough in the oven and bake for 20 minutes then check on your focaccia. If your focaccia dough is browning quite quickly, you can always add foil to the top of your pan to prevent further browning.
Remove the focaccia from the oven and gently remove it from the pan with tongs or a large spatula and placing it on a cooling rack. If the bread sits in the baking pan for too long, the bottom of the focaccia will start to soften due to condensation so make sure to allow it to cool completely on a cooling rack so that its crispy crust remains crispy!
Drizzle the pesto on top with flaky sea salt and freshly grated parmesan, and cut into squares with a bread knife once cooled!
¼ cup Pesto, 3 tablespoons Freshly grated parmesan