Step 1

Spray an 18x13" sheet pan with cooking spray, then drizzle 1 tablespoon olive oil across the bottom. Tilt the pan to spread the oil around so it coats the entire tray.

Step 2

In a small bowl, prepare the saltwater brine by whisking the salt into the water until it dissolves. Set aside.

Step 3

Combine flour, salt, and yeast in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for about 30 seconds just to incorporate.

Step 4

Pour warm water (90°F), honey, and olive oil into the center of the dry ingredients. Mix on low speed for 30 seconds to hydrate the flour, then increase to medium speed and set a timer for 60 seconds. Let it do its thing. The dough will cling to the walls of the bowl as the beater whips it around.

Step 5

Scoop the sticky dough into the center of the prepared pan using a bowl scraper. Drizzle a tablespoon of olive oil across the dough. Rub some oil on your fingers and use flat fingers and gentle pressure to start encouraging the dough to stretch outward in the pan as it rests. The dough will not fill out the pan yet. Cover the pan and rest for 1 hour.

Step 6

Preheat your oven to 450°F degrees, with a rack in the center position. Drizzle another tablespoon of olive oil across the surface of the dough. Coat your fingertips with oil and dimple the dough by pressing the pads of your fingers down, spreading them out when they hit the bottom of the pan. This is your chance to spread the dough into all the corners and edges of the pan.

Step 7

Drizzle another tablespoon olive oil over the surface of the dough. Pour the brine over the surface of the dough. Carefully tilt the pan if needed to help it spread out into the dimples. Cover and let rest on top of or near the preheating oven while the oven preheats for 30 minutes, or until the focaccia is noticeably puffy and the dimples have closed up slightly.

Step 8

Right before baking, sprinkle the surface with flaky salt or any other herbs and seasonings you like. Bake for 20-22 minutes at 450°F degrees until golden brown on top, rotating the pan halfway through. Drizzle immediately with one tablespoon olive oil after removing from the oven.

Step 9

Let cool in the pan for 10 minutes, then transfer to a rack to finish cooling. Focaccia is best enjoyed same-day or within 24 hours of baking.