Overnight Focaccia

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

Add bread flour and fine sea salt, then mix with a spoon until no dry patches of flour remain. The dough will be sticky.

Cover the bowl and let it rest for 15 minutes. Wet your hands, then stretch and fold the dough over itself until it tightens slightly.

Cover the bowl again and wait another 15 minutes. Repeat the stretch and fold process once more.

Shape the dough into a ball, drizzle with olive oil, cover the bowl tightly with plastic wrap, and place it in the refrigerator overnight (for 12-36 hours).

Prepare a 9x13 inch metal baking tray by lining it with non-stick parchment paper and pouring about 3 tablespoons of extra virgin olive oil on it.

Tip the cold dough into the tray. Fold it into thirds like a burrito, then flip it over so the smooth side is on top.

Cover the tray and let the dough rest at room temperature for about 2 hours until it becomes puffy.

Drizzle the dough with more olive oil. Use your oiled fingers to dimple the dough all over. Add your desired toppings like olives, pearl onions, and rosemary.

Sprinkle with flaky sea salt and bake on the lowest rack of your preheated oven until golden brown.

Once baked, transfer the focaccia to a cooling rack. Let it cool slightly before slicing and enjoying.