Easy Overnight Focaccia

In a large bowl, whisk together slightly warm water, instant yeast, honey, extra virgin olive oil, and fine sea salt.

Add the bread flour and stir with a spatula until the flour is fully hydrated and a shaggy dough forms.

Scrape down the sides of the bowl, cover, and let rest for 10 minutes.

After 10 minutes, wet your hands and perform the first set of stretch and folds.

Cover again and rest for another 10 minutes, then perform a second set of stretch and folds.

Shape the dough into a ball, drizzle with olive oil, and cover with plastic wrap.

Place the dough in the fridge to proof for 18 to 48 hours.

Line a 9x13 inch baking tray with parchment paper and add 2-3 tablespoons of olive oil.

Transfer the dough to the tray. With oiled hands, fold it into a log, then flip it over smooth-side up.

Cover the tray and let the dough proof at room temperature for about 2 hours.

Oil your hands and gently spread the dough to fill the tray, then drizzle with more olive oil and dimple the surface with your fingers.

Add your desired toppings, such as olives and fresh rosemary. Oil the rosemary to prevent it from burning.

Sprinkle with flaky sea salt.

Bake at 220°C (430°F) on the lowest rack of your oven for 18-22 minutes, until deep golden brown.

Let the focaccia cool on a wire rack before cutting and serving.