1. In a medium bowl, combine lukewarm water, yeast, and honey. In a very large bowl, whisk together flour and salt, then add the yeast mixture and olive oil. Stir with a rubber spatula until just mixed and cover it with plastic wrap.

2. Let it sit at room temperature to ferment for 12 to 14 hours until it’s at least doubled in volume.

3. Evenly spread 2 to 3 tablespoons of olive oil onto an 18-by-13 inch (46-by-33 cm) rimmed baking sheet. Gently release the dough from the bowl. Pour an additional 2 tablespoons of olive oil over the dough and gently spread it across. Stretch the dough to the edges of the sheet by placing your hands underneath and pulling outward. Keep repeating the stretching process over 30 minutes to maintain the stretched shape.

4. Create dimples in the dough by pressing the pads of your first three fingers at an angle. Make the brine by dissolving salt in water and pour it over the dough to fill the dimples. Proof the focaccia for 45 minutes until the dough becomes light and bubbly.

5. Preheat the oven to 450°F (235°C). 

6. Sprinkle the focaccia with flaky salt. Bake directly on top of the stone or inverted pan for 25 to 30 minutes until the bottom crust is crisp and golden brown when checked with a metal spatula. To finish browning the top crust, move the focaccia to the upper rack and bake for an additional 5 to 7 minutes.

7. Remove from the oven and brush or drizzle with 2 to 3 tablespoons of olive oil over the entire surface.

8. Serve the focaccia warm or at room temperature. To store, wrap it in parchment and place it in an airtight bag or container to maintain its texture. Gently toast or reheat any leftover focaccia before serving. 

Based on Samin Nosrat’s ligurian focaccia recipe.