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In a medium bowl, stir together water, yeast, and honey to dissolve.
In a very large bowl, whisk flour and salt together to combine and then add yeast mixture and olive oil. Stir until just incorporated, then cover with plastic wrap and let it ferment at room temperature for 12 to 14 hours.
Spread olive oil on a rimmed baking sheet. When dough is ready, release it from the bowl and fold it onto itself gently onto the pan.
Spread olive oil over the dough, gently stretch it to the edge of the sheet, dimple the dough by pressing fingers in at an angle, and pour the brine over the dough to fill the dimples.
Proof the focaccia for 45 minutes, preheat oven to 450°F (235°C), sprinkle with flaky salt, and bake for 25 to 30 minutes.
After baking, brush with more olive oil, let it cool, then transfer to a cooling rack. Serve warm or at room temperature.