Lightly grease a 9" x 13" pan with nonstick spray, then drizzle with 2 tablespoons (25g) of the olive oil.

In a medium bowl, stir together the focaccia mix and yeast. Add the water and 2 tablespoons (25g) of the olive oil and stir to combine. The dough will be very sticky and slack; that’s OK. Let the dough rest, covered, for 10 minutes.

Add 4 ounces (113g) of the diced ham to the dough and pinch it in with your fingers to incorporate. Gently knead the dough until the ham is evenly distributed, about 1 minute.

Scoop the dough into the prepared pan and turn it over to coat with oil on both sides. Gently stretch the dough to the edges of the pan. Cover the pan and let the dough rise at room temperature for at least 30 minutes and up to 60 minutes.

While the dough is rising, preheat the oven to 425°F with a rack in the center.

Once the dough has risen, uncover and evenly scatter the remaining 8 ounces (227g) diced ham on top. Drizzle the remaining 2 tablespoons (25g) olive oil over.

Using greased hands, dimple the dough with your fingertips, pressing to the bottom of the pan but not piercing through the dough.

Bake the focaccia for 15 minutes; the top will still be pale but no longer sticky and doughy.

Meanwhile, in a small saucepan, combine the honey, brown sugar, and spices. Heat over medium-low heat, stirring constantly, until the mixture is runny and the brown sugar has dissolved, about 2 to 3 minutes.

Remove the focaccia from the oven and use a pastry brush to brush the spiced honey glaze all over the top, being sure to reach the sides.

Return the focaccia to the oven and continue to bake for 15 to 20 minutes, until deeply golden, with some of the ham pieces starting to char and crisp.

Remove the focaccia from the oven and immediately sprinkle with flaky salt.

Allow the Christmas focaccia to cool in the pan for 5 minutes before transferring to a rack to cool completely or to a cutting board to serve.

For optimal crispness, do not to let the focaccia sit in the pan longer than 5 minutes.

Christmas focaccia is best enjoyed the day it’s made, but you can store it airtight at room temperature for 1 day or in the refrigerator for up to 3 days. Reheat leftovers, uncovered, in a 350°F oven for 10 to 15 minutes, until crisped up and warmed through. For longer storage, freeze individual slices.