Sure:

⭐️Focaccia dough :

300g Bread Flour

215g Water

6g Salt

60g Levain

15g Olive oil

⭐️On day 1

Mix water, flour, salt, levain and olive oil well until all the flour is fully hydrated and no dry flour bits remain.

Let it sit for 1 hour.

1 set of stretch-and-fold

Rest 30 min

Do coil fold # 1

Rest 30min

Do coil fold # 2

Rest 30min.

Transfer dough into container with lid, previously lightly oiled.

Do overnight fermentation in the refrigerator (up to 48 hours)

⭐️On day 2

Transfer the dough to lined baking tin

Proof until double and bubly.

Preheat oven at 230C

Drizzle a tablespoon of olive oil over the dough and gently dip your fingertips to create bubbles

Bake at 230 C for about 20-23 min.

⭐️Before baking I dusted the dough with coarse salt, you can add your favourite herbs, sun-dried tomatoes etc...