Focaccia Bread

Place the honey and water in a large bowl and sprinkle the yeast on top.

Set aside until the yeast has dissolved and is becoming foamy.

Stir in the olive oil, flour, and kosher salt, until the dough forms a sticky ball.

Cover with plastic wrap and allow the dough to rise & ferment at room temperature for 12 to 14 hours.

Using a silicone spatula or oiled hands, punch down the dough and fold it over upon itself a few times, then transfer it to an oiled 9x13-inch baking dish.

Drizzle with olive oil and spread/stretch the dough to fill the bottom of the pan evenly.

Cover with greased plastic wrap and allow to rise for another 45 minutes.

Use your fingertips to press dimples all over the surface of the dough, then cover with brine and sprinkle with sea salt.

Preheat the oven to 450 degrees F, placing an upside-down baking sheet (or pizza stone) on the center rack to heat along with the oven.

Bake the focaccia on the hot baking sheet or stone until it feels springy to the touch and the edges are beginning to brown and shrink from the sides of the pan (approx. 20 to 30 minutes).

If needed, transfer the focaccia to the top rack of the oven to brown the top of the bread (for aprox. 5 more minutes).