Fresh baked Pesto-Parmeggiano Focaccia

I like very much mediterranean food and in my opinion one of its particularity is his simplicity. Bread is quite important in mediterranean kitchen as well as in France, Germany and Austria. The odour from fresh bread is quite unbeatable accompained with the flavour of some fresh brewed coffee, a fine cup of tea or in the evening by a good glass of chilled wine.... Normally to make bread at home takes some time to prepare the dough, then one has to wait for hours until it raises.... The following recipe is easy done. You put the dough over night in your fridge (yes believe me) and bake it the next morning or evening and get a fresh baked bread that is great to savour slightly warm... (based on a recipe from "delicious days").  I like this recipe not only because of his simplicity and fastness but also because one has thousands of possibilities to varie the topping...
You need:
250 ml luke warm water
20 g fresh yeast
250 g all purpose flour
1 Tsp. salt
1 - 2 Tbsp. of Pesto genovese
1 - 2 Tbsp. grated parmeggiano
1 tsp. of coarse sea salt
some good olive oil, a 1 Tbsp. of a mix of dried or fresh herbs (thyme, oregano, rosemary..)
To prepare:
1. Dissolve in a bowl the yeast in the luke warm water and stir in the flour and salt until well combined. 
Cover witth a lid and put in the fridge over night.

2. Next morning: take your dough out of the fridge one or two hours before you intend to bake your bread.

3. Pour the dough on a oven tray armed with parchment paper.

4. With a finger tip make some holes in your dough an sprinkle all over with some olive oil. 

5. Disperse on your bread pesto, herbs, sea salt and parmeggiano.

6. Bake in the 230 C preheated oven for about 20 - 25 minutes until golden brown

I like this bread fresh out of the oven to dip in different oils such as hazelnut oil, different olive oils (italian, greek, croatian..)....