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Mix the water, honey and yeast.
Add the flour and mix until no dry flour remains.
Rest for 20 minutes.
Add the salt and olive oil and mix until smooth.
Over the next 2 hours, do 4 sets of stretch and folds every 30 minutes. After the last fold, leave to rest 1h until very bubbly and jiggly.
Transfer to a very well-oiled tray and gently spread the dough.
Let it proof for 1h, or until it’s visibly jiggly and full of bubbles.
Dimple, add your toppings, and bake at 250celsius for 23-28min depending on the thickness of your focaccia.
Brush with Olive oil as soon as you take out of the oven and rest on a rack.