For the focaccia: in a medium saucepan, place the 3 tbsp olive oil and garlic. Turn heat to low, mix with a wooden spoon. Let the mix come to a light simmer, then remove from stove. Garlic should be fragrant, not burnt. Let mix cool.

Place flour, yeast, salt, honey and cooled olive oil mix in a large bowl. Pour in warm water and mix with a wooden spoon. Once the flour is wet, let the mix sit for about 10 minutes. Mix again until dough comes together and flour disappears. Wet your hands and begin kneading the dough. I pull one chunk of dough up above the bowl, stretch it then wrap it around the rest of the dough. I repeat this about 8-10 times. Wait another 40 minutes and repeat this process. Drizzle the bread with a little olive oil. Cover tightly and chill in the fridge over overnight. Focaccia should double in size.

Using 3 tbsp of olive oil, grease a 9×13 pan. Place your focaccia dough into the pan. Spread gently with your fingers. Cover the dough with another pan of equal or greater size (the dough needs room to rise). Let the dough rise in a warm/draft free place for about 60-70 minutes. While the dough proofs, make your buffalo chicken topping.

Placer franks red hot, butter, honey, garlic powder and vinegar in a medium saucepan. Stir until butter is melted and sauce is smooth. Add the chicken, toss and coat. Set to the side.

Preheat oven to 450 degrees. Remove the top pan again and drizzle some olive oil on top of the focaccia. Gently dimple the focaccia and sprinkle with some flaky sea salt. Bake bread and then remove from the oven after about 15 minutes. Using a pastry or silicone basting brush, baste the focaccia with some olive oil. Sprinkle the mozzarella and Parmesan. Using some tongs, pull the buffalo chicken up out of the sauce and evenly spread all over the cheese and the focaccia. Feel free to drizzle just a little sauce on top before going back into the oven. Reserve remaining sauce until after baking.

Bake for another 12-15 minutes and then remove and cool! Note: Ovens vary, when you remove your bread, you should be able to lift the edge of the bread with a knife… the bottom should be golden brown and crunchy… if it is not, bake it for another 5-10 minutes. While the outside of the bread is crunchy, the inside will be fluffy and moist!). Remove the focaccia and place on a cooling rack.

Top with blue cheese, ranch and scallions- to taste!. Slice and serve after about 10 minutes of cooling.