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dan78
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The day before, make starter simply by mixing bread flour, cold water, yeast, and honey. Cover and let rest on the countertop (preferably in a warm spot) for about 5-6 hours. Then place in the fridge for the rest of the night
The day after: Using a fork or your hands, mix in the cold starter, the rest of the flour, water, the salt, and extra virgin olive oil.
NO KNEADING required, just mix it a little. Cover and let rest for 45 minutes-1 hour.
Do 1 stretch and folds: grab the dough stretching it out and then fold towards the center (check my highlights "focaccia tutorial" to see how I do it, it's very simply, I promise). Do this until the dough start to be resistant when pulling. Flip seam side down, shape into a ball and place the dough in the pan covered with parchment paper (make sure to grease the sides with some EVO oil) that are not covered from the parchment paper, so the dough doesnt stick and let rest for 1.5-2 hours in a warm place.