1. 1. Prepare Your Baking Pan: Lightly grease a 9×13-inch baking pan with a tablespoon of olive oil. This prevents sticking and helps create a crispy bottom crust.

2. 2. Stretch the Dough: Carefully unroll or stretch the sourdough pizza dough into the prepared baking pan. If the dough is a bit stiff, let it rest at room temperature for 10-15 minutes before stretching; this makes it more pliable. Gently press it to cover the bottom of the pan evenly.

3. 3. Dimple the Dough: Using your fingertips, create small indentations all over the surface of the dough. These dimples will hold the olive oil and toppings, creating those signature focaccia pockets of flavor.

4. 4. Add the Toppings: Drizzle the remaining olive oil generously over the dimpled dough. Scatter the halved cherry tomatoes evenly across the surface. Sprinkle with dried oregano, garlic powder, and red pepper flakes (if using).

5. 5. Season and Bake: Sprinkle the flaky sea salt over the entire focaccia. Place the pan in a preheated oven at 400 F (200 C) and bake for 20-25 minutes, or until the focaccia is golden brown on the edges and cooked through. The tomatoes should be slightly softened and caramelized.

6. 6. Finish with Fresh Basil: Once out of the oven, immediately scatter the fresh, chopped basil leaves over the hot focaccia. The residual heat will slightly wilt the basil, releasing its wonderful aroma.

7. 7. Cool and Serve: Let the focaccia cool in the pan for a few minutes before transferring it to a cutting board. Slice into squares or strips and serve warm.