• In a bowl, mix together the water, yeast, honey, olive oil and sea salt. Let it rest for 15 minutes.
• Stir in the bread flour. Cover with a cloth and let it rest for 10 minutes at room temperature.
• Grab a handful of dough from one side of the bowl. Stretch it and fold told it to the other side of the bowl. Repeat this action on all sides of the dough until it feels like you’ve created a bit tension. It should have tightened up into a rough ball. Let rest for 10 minutes and then repeat this one more time.
• After the second set of stretch and folds, wet your hands, gather your dough and place it seam side down into bowl so the top is quite smooth (this helps prevent air bubbles from escaping).
• Drizzle olive oil on top of the dough and rub it over it. Make sure it is fully covered. Cover the bowl with plastic wrap and let it rest in the fridge for 12-48 hours.

Day 2

• Cover a tray with parchment paper and drizzle olive oil over it. Gently remove the dough from the bowl and place it on the parchment paper.
• oil your hands and fold one side of dough towards the middle of the blob of dough. Repeat with the other side. Then flip the dough so the seams from the folding are at the bottom and the smooth side is at the top.
• Cover the tray with another dray and let it rest for 1½-2½ hours. The dough should be mostly filling the space in the tray.
• Preheat the oven at 220°C.
• Drizzle the top of the dough with a little more extra virgin olive oil and then oil your hands. Using both hands, press your fingers into the dough, gently touching the bottom of the tray. Repeat until the entire tray of dough is dimpled.
• Sprinkle it with flaky sea salt. You can also add olives, rosemary or cherry tomatoes in the dimples if preferred.
• Bake the focaccia for 18-22 minutes on the lowest rack of the oven. Remove from oven when it’s reached a deep golden brown colour.
• Let it cool down for a few minutes. Then transfer it to a cooling rack. Let it rest for 15-20 minutes.