Yes! There are a few ways you can do this. You can mix the dough, and then refrigerate it for up to 3 days before baking (this will help the flavour develop too). Either mix the dough, do your stretch and folds then cover the bowl and pop it in the fridge to rise and then continue with the recipe, or let it rise at room temperature, then transfer it to your prepared pan, cover and pop into the fridge to rise. Just make sure you bring it back to room temperature before baking. You can also par-bake the focaccia base up to 24 hours ahead of time - just let it cool, then cover with aluminium foil and leave it at room temperature until you're ready to top and bake.