In a large bowl, combine the bread flour, instant yeast, granulated sugar (or honey), and cooking salt, placing the salt to the side of the bowl to avoid direct contact with the yeast. Add the warm water and mix thoroughly with a spatula until a shaggy dough forms. If you want a deeper flavor and more complex texture, you can cover and refrigerate the dough at this point for up to 72 hours before continuing.

Cover the bowl with plastic wrap and let the dough rise in a warm spot for 1 hour. Every 15 minutes, perform a set of stretch and folds: imagining four sides of your dough, grab one side and fold it over the top, turn the bowl 90°, and repeat for all four sides. Do this set of stretch and folds four times in total, every 15 minutes. After the last stretch and fold, let the dough rest, covered, for 15 more minutes until nearly doubled in size.

Preheat your oven to 220°C (200°C fan-forced) / 425°F. Drizzle a little olive oil into a deep 23x33cm (9x13 inch) baking pan and use your hands to grease the base and sides thoroughly. I like to use a generous splash here to make sure the focaccia doesn’t stick and gets a crisp, golden base.

Transfer the proofed dough from Step 2 into the prepared baking pan. Gently stretch and press the dough, coaxing it toward the corners without deflating it. If needed, lift and let the dough stretch under its own weight. Once spread out, cover the pan loosely with plastic wrap and let it proof in a warm spot for 45–60 minutes, until puffy, bubbly, and jiggling when you shake the pan.

Once risen, carefully drizzle the 2 tablespoons olive oil over the surface of the dough and gently spread it all over with your hands. Dot spoonfuls of basil pesto over the top and spread lightly. Sprinkle the grated parmesan cheese evenly and finish with a few good pinches of flaky sea salt. With lightly oiled fingers, press into the dough using your fingertips all over to create characteristic dimples and help incorporate the toppings.

Bake the topped and dimpled focaccia in the preheated oven for 23–26 minutes, until the crust is golden brown and crisp on both the top and the base. I always let the focaccia cool for at least 10 minutes before slicing to keep the crumb light and airy.