Dissolve active dry yeast in warm water and honey and stir to dissolve.

Add water and yeast mixture to 5 ⅓ cups flour, 2 tbsp kosher salt, ¼ cup olive oil, 2 tbsp garlic scapes, and 2 tbsp spring onions and mix in a very large mixing bowl.

Cover the dough in the bowl with plastic wrap or aluminum foil and let rise for 12-14 hours or until it is doubled in size.

After the dough has risen, coat a baking sheet with 1-1 ½ tbsp olive oil and turn out the dough onto the baking sheet.

Stretch the dough to fit the baking sheet. It will likely spring back. Wait 10-15 minutes and stretch again until the dough fills the pan without springing back.

Toss an additional 2 tbsp garlic scapes and 2 tbsp spring onions over top of the dough. Press firmly into the dough with your fingers to create dimples.

Prepare the brine by dissolving 1 ½ tsp kosher salt in ⅓ cup warm water. Pour the brine over the dimpled focaccia dough, sprinkle flaky sea salt on top and let the dough proof for 45 minutes.

While the dough proofs, preheat the oven to 450 and add a baking steel or pizza stone to the middle rack of the oven. Make sure the oven preheats with the baking steel or pizza stone for at least 30 minutes.

After 45 minutes of proofing and preheating the oven, bake the baking sheet of focaccia directly on the baking steel or pizza stone for 25 minutes.

After 25 minutes move the focaccia to the top rack of the oven to brown the top. Bake for 7-9 minutes more.

Remove the focaccia from the oven when the top is sufficiently browned and brush with 2 tbsp olive oil. Let sit for 5 minutes.

After 5 minutes remove the focaccia from the baking sheet and place it on a wire rack to cool.