In a large bowl, combine the warm water, yeast, sugar, flour, salt, oil, and romano cheese until it forms a sticky mass.
Oil your hands liberally and roughly form the dough into a ball. Place it in a well oiled bowl and cover with plastic wrap. Place it in a warm spot to rise for about 30-40 mins or until doubled.
Meanwhile, toss the tomatoes with olive oil and season with salt and pepper.
Bake the tomatoes on an unlined baking tray at 450 for 15-20 minutes or until they start to blister.
Prepare a quarter sheet tray for the pizza by liberally coating the bottom and sides with 3 tablespoon olive oil.
When the dough has doubled, oil your hands and gently stretch and fold the dough up and onto the center on all four sides. (see post instructions for a visual photo).
Transfer the dough seam side down to the prepared sheet tray and use your hands to gently stretch it to fill the pan (13x9 inches).
Cover and let rise again for 15 minutes.
Dot the pesto and olive oil on top of the dough and use your hands to spread it evenly. Then use your fingertips to dimple the entire surface of the dough.
Bake the focaccia for 8 minutes at 425 F/220 C, then remove it from the oven and top it with the roasted tomatoes and burrata cheese.
Bake for another 8-15 minutes, or until the focaccia is brown and the internal temp of the dough reads 190 F.