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2 ½ cups warm water

2 ¼ tsp. yeast or 1 ¼ oz. packet

2 tsp. honey or agave

5 cups (625 g) all-purpose flour

5 tsp. Sea salt

2-4 Tbsp. extra-virgin olive oil, divided, plus more for hands

4 Tbsp. unsalted butter, plus more for pan

Flaky sea salt

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1. Whisk yeast, honey, and 2 ½ cups lukewarm water in a medium bowl and let sit 5 minutes (it should foam).

2. Add 5 cups (625 g) all-purpose flour and 5 tsp. salt. Mix until a shaggy dough forms and no dry streaks remain.

3. Pour 1 Tbsp. olive oil into a big bowl that will fit in your refrigerator. Transfer dough to bowl and turn to coat in oil. Cover and chill until dough is doubled in size (8 hours - or day) or let it rise at room temperature until doubled in size, 3–4 hours.

4. Place a rack in middle of oven; preheat to 450°. Generously butter or spray a 13x9" baking pan, for thicker focaccia that’s perfect for sandwiches, or an 18x13" rimmed baking sheet, for focaccia that's thinner, crispier, and great for snacking.

5. Deflate dough. Keeping the dough in the bowl and using a fork in each hand, gather up edges of dough farthest from you and lift up and over into center of bowl. Give the bowl a quarter turn and repeat process. Do this 2 more times.

6. Transfer dough to prepared pan. Let rise, uncovered, in a dry, warm spot until doubled in size, at least 1½ hours and up to 4 hours.

7. To see if the dough is ready, poke it with your finger. It should spring back slowly, leaving a small visible indentation. Lightly oil your hands. Gently stretch out dough and dimple focaccia all over, creating very deep depressions in the dough. Drizzle with olive oil and sprinkle with flaky sea salt.

8. Bake focaccia until puffed and golden brown all over, 20–30 minutes.

**6-8 hour process. Can be made the night before. Can be brushed with garlic butter.