For the dough

• 625 ml (2 1/2 cups) water
• 10 ml (2 tsp) granulated sugar
• 1 packet active dry yeast (35 g or 2 1/4 tsp)
• 600g (5 cups) all-purpose flour
• 15 ml (1 tbsp) kosher salt or fine sea salt
• 60 ml (1/4 cup) extra-virgin olive oil
• Butter, at room temperature

For the filling

• 125 ml (1/2 cup) prepared pesto
• 1 piece (170 g) Bergeron Le P’tit Bonheur cheese, grated
• Extra-virgin olive oil
• Fleur de sel or sea salt flakes

1. In the microwave or a small saucepan over medium heat, warm the water until lukewarm (body temperature, 37 °C / 100 °F).
2. Transfer the water to a large mixing bowl. Stir in the sugar, then sprinkle the active dry yeast over the surface. Let sit without mixing for about 5 minutes until the mixture becomes creamy and foamy. (If there’s no reaction, the yeast is expired, and you’ll need to start over.)
3. Add the flour and salt, then mix with a spatula until a rough dough forms, and no dry flour remains.In a second large bowl, pour the olive oil and swirl it to coat the entire surface of the bowl.
4. Transfer the dough to the oiled bowl and turn it over to coat it in oil. Cover the bowl with plastic wrap.At this point, you can either:
   – Let the no-knead focaccia dough rest in a warm place (like your turned-off oven) for 3 hours;
   – Or refrigerate the dough overnight for a slower rise.
5. Generously butter a 23 cm (9-inch) square pan. (The butter creates an extra-crispy crust.)While keeping the dough in the bowl, use a fork in each hand to grab the edges of the dough furthest from you, then lift and fold them toward the center of the bowl. Rotate the bowl a quarter-turn and repeat three more times. This technique deflates the dough and shapes it into a rough ball.Transfer a little more than half of the dough to the prepared buttered pan. The dough is very flexible, so you can roughly divide it by hand. Stretch the dough to cover the bottom of the pan. Spread the prepared pesto over the dough, then sprinkle 3/4 of the grated Bergeron P’tit Bonheur cheese.
6. Preheat the oven to 450°F (230°C).
7. Place the pan with the focaccia on a baking sheet in case it overflows.
8. Lightly oil your fingertips, then press them into the dough to create deep “dimples” across the dough’s surface.
9. Drizzle with olive oil, sprinkle with fleur de sel or sea salt flakes, and top with the remaining grated Bergeron P’tit Bonheur cheese.
10. Bake the focaccia until it is puffed and golden brown, about 35 minutes.
11. To add a bit more color and crunch to the focaccia, you can broil it for a few extra minutes at the end of baking.

*The focaccia can be tightly wrapped and refrigerated for up to 3 days or frozen for up to 1 month. Reheat in the oven before serving.