would highly recommend it
Used a recipe from a friend. This was 100g active starter (mine is just a white flour starter), 250g flour (I used about half stronger bread flour - 12.7% protein, half weaker bread flour - 11.7% protein, because that is what I had), 230ml water, 1 tbsp olive oil, 5g salt.
I mixed it all to a gloopy mess then kept mixing for a good few minutes. Did a sort of bulk fermentation till I was ready to go to bed (2.5hrs?) with some attempts at stretch and fold at the start (don't think this is necessary in this case, but I wanted to see how the really wet dough behaved).
dumped into my heavily oiled square baking pan and then, cause I had no idea how long it might take to double, I put it in the fridge overnight, removed it the next morning and didn't bake until the evening (looking back, my room temperature was very much at the cold end last week and I could have happily left the dough out for its final rise. Oh well.
Pre-heat oven to hot - 230C and just before baking dimple (oiled hands) and top the focaccia by drizzling more olive oil and whatever you fancy. I put some garlic slices in some of the dimples and added rosemary and sea salt flakes on the top. Bake until done.
alternatively, for a more precise recipe Maurizio's at the perfect loaf seems good