In a bowl dissolve the yeast in the warm water. Allow the mixture to rest for 5 minutes or until it starts to foam.
Add the oil and honey then mix the salt with the flour and add the flour to the wet ingredients.
Mix the dough with your hands until well combined. form a ball drizzle with olive oil cover with plastic wrap or a clean kitchen towel and refrigerate overnight or up to two days.
When your ready to bake grease a
9″ x 13″ pan. Take out the refrigerated dough. Oil your hands and gently bring the proofed dough in from the sides folding the dough over it’s self. Turn the bowl a quarter turn and fold the dough over itself again. Repeat the turn and fold 3 more times.
Pour 2 Tbsp. of olive oil in the center of the prepared pan . Place the deflated dough in the center coat well with the oil.
Cover and let raise in a draft- free place until the dough doubles in size. about 1 1/2 – 2 hours.
Preheat the oven to 400- degrees top the focaccia with your favorite toppings.
Top with olive oil use your fingers to dimple the dough. Sprinkle with sea salt before baking.
Bake the focaccia bread in a 400-degree preheated oven for 25-30 minutes or until the top is golden brown and the bottom crispy.
