Step 1

Whisk together yeast, honey and water in a medium bowl. Let it sit for 5-10 minutes until it looks foamy and bubbly.

Step 2

Use a dough hook to stir in the flour and 2 tablespoons of olive oil mixing until the flour is completely moistened.

Step 3

Add salt and knead until the dough begins to tighten up and then relaxes.

Step 4

Rub 2 tbsp olive oil all around large mixing bowl and transfer dough to oiled bowl flipping once to coat completely with oil. Cover with plastic wrap and let sit until doubled in size (about 2 hours)

Step 5

Pour remaining 1/4 cup of olive oil into bottom of a rimmed baking sheet. Use your hands to evenly distribute the olive oil among the bottom and the sides.

Step 6

Scrape the dough into the baking sheet, flattening it slightly with your hands. Flip the dough once and gently stretch it to fit into an even layer in the baking sheet. (if the dough has not stretched out yet let it rest 10 minutes and re-stretch) Use your fingertips to make dimples in the dough.

Step 7

Dissolve kosher salt in 1/3 cup warm water drizzle over surface of the focaccia letting it pool in the dimples.

Step 8

Cover loosely with plastic wrap that has been lightly sprayed with nonstick cooking spray. Let sit in a warm place for 45 minutes to relax and rise again.

Step 9

Preheat the oven to 450 degrees F

Step 10

Remove the plastic wrap from the dough and sprinkle with flaky sea salt.

Step 11

Bake for 30 or 35 minutes, rotating the baking sheet once halfway through, until the focaccia is deep golden brown on the top and bottom.

Step 12

Drizzle with olive oil and let sit for 5 minutes. Then move the focaccia to a wire rack to cool completely.