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...