Crisp Basil Pesto-Swirl Focaccia

Steps

1. In a large bowl, whisk the flour, the instant yeast and 10 g of the salt. Add the lukewarm water and 15 g of the olive oil and stir until no dry flour remains; the dough will be sticky. This is about 78% hydration and 2% salt.
2. Cover and rest 15 minutes. With wet hands, do a set of stretch-and-folds, pulling each side of the dough up and over the middle. Repeat 3 more sets 15 minutes apart.
3. Cover and let the dough rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size, bubbly and jiggly.
4. Pour 25 g of the olive oil into a 9x13-inch metal pan and spread it over the bottom and sides. Turn the dough into the pan, coat it in the oil and gently stretch it toward the corners; if it springs back, rest 10 minutes and stretch again.
5. Cover and proof at about 75°F (24°C) for 40 to 50 minutes, until puffy, airy and the dough springs back slowly when poked. During the proof, heat the oven to 450°F (230°C) with a rack in the lowest position.
6. While the oven heats, make the basil oil: stir the chopped basil, the minced garlic and the remaining 30 g of olive oil together in a small bowl.
7. Oil your fingertips lightly from the basil oil bowl and press deep dimples all over the dough. Spoon the basil oil evenly over the top, then sprinkle with the oregano and the remaining 1 g of salt.
8. Bake on the lowest rack for 22 to 26 minutes, until deep golden, the bottom is crisp and the center reads 205°F (96°C).
9. Lift the focaccia onto a wire rack right away so the bottom stays crisp, and cool at least 20 minutes before cutting into 12 slices.