• Put the flour in a large mixing bowl and add the yeast and salt to opposite ends of the bowl. Please check your packet instructions to see if your yeast needs to be activated in water first (see notes).
• Add the water and olive oil and stir the dough with a spoon until there are no dry bits left. It should look very wet and sticky (photos 1 and 2).
  
• Cover the bowl with plastic wrap and leave it to rest for 30 minutes.
• Next, uncover the bowl and wet your hands well with water. Using one hand, fold each edge of the dough into the middle (see photos or video for reference). This takes just a few seconds. Re-cover the bowl and let it rest for another 30 minutes (photos 3 and 4).
  
• Repeat the fold once more, then leave it again for 30 minutes.
• Next, wet your hands again and do a coil fold. To do this, pick the dough up from the middle and stretch it upwards until you start to feel the edges come away from the bowl. Release the dough then do this again up to 3-4 times until you can lift the dough right out of the bowl without tearing it.

  Place the dough back in the bowl, letting the ends fold in on themselves. Repeat it from the opposite edge you started with (I recommend watching the quick video below as this is a very simple technique but can sound so complicated written out). Let the dough rest for another 30 minutes then repeat this another two times with 30 minutes rest in between (photos 5 and 6).
  
• Cover the bowl and let it proof until doubled in size (about 2-4 hours). Once doubled, refrigerate the dough overnight or up to 48 hours.
• The next day, line a baking tray with baking parchment (we use a 14x11 inch tray). Add a small drizzle of olive oil under the parchment so it sticks to the tray then drizzle more on top (about 2-3 tablespoons).
• Remove the dough from the fridge and tip it on your baking tray. Fold the two longest ends over each other, then turn the dough over so the seam is underneath. Drizzle with more oil and cover it with plastic wrap (cling film). Let the dough proof until doubled in size (around 1-3 hours depending on room temperature) (photos 7 and 8).
  
• Preheat the oven to 230C (450F). Oil your hands well, then create dimples all over the dough using your fingers; try not to burst any air bubbles.
• Top the dough with cherry tomatoes, pushing them gently down into the dough cut side up, then sprinkle it all with sea salt. Give it another light drizzle of olive oil, then bake in the oven for 20-25 minutes (photos 9 and 10)
  

To make the pesto

• Put all the pesto ingredients in a food processor or use a bowl and an immersion blender and blitz until smooth. Taste for seasoning and add salt as needed.
  
• Once ready, remove the focaccia from the oven; we like to drizzle more olive oil over it. Let it cool for at least 15 minutes, then top with dollops of burrata and pesto. Use as much or as little as you like (photos 11 and 12).