Prep: 20 minutes plus standing and cooling | Bake: 23 minutes | Serves: 12

1. Spray a large bowl and rimmed baking pan with cooking spray. In a glass measuring cup, whisk yeast and 1½ cups warm water (no more than 120°); let stand for 5 minutes.
2. In a bowl of stand mixer, whisk flour and ¼ teaspoon salt. Attach dough hook to mixer; with mixer on medium-low speed, slowly add ⅓ cup oil and yeast mixture. Reduce speed to low; knead dough 3 minutes or until soft and the dough has come together.
3. On a lightly floured work surface, knead dough 1 minute or until smooth and elastic; form into a ball and place in a prepared bowl. Lightly spray top of dough with cooking spray; cover with plastic wrap and place in a warm place for 1 hour or until dough has doubled in size.
4. On a lightly floured work surface, gently punch down dough; roll dough into a 15 x 10-inch rectangle. Transfer dough to the prepared pan; press to edges of pan. With fingertips, indent holes in top of dough; brush with remaining 2 tablespoons of oil. Sprinkle dough with salami, garlic, oregano and remaining ¼ teaspoon salt; let stand for 30 minutes.
5. Preheat oven to 425°. Bake focaccia for 23 minutes or until golden brown; cool slightly. Cut focaccia into 12 pieces; serve with pesto.

Approximate nutritional values per serving (1 piece focaccia, 2 teaspoons pesto): 331 Calories, 17g Fat (3g Saturated), 9mg Cholesterol, 341mg Sodium, 37g Carbohydrates, 1g Fiber, 0g Sugars, 7g Protein