Directions

Whisk yeast, honey, and water in a medium bowl. Let sit 5 minutes until it foams.

Add flour and salt. Mix until the water is incorporated and a shaggy dough forms.

Pour 4 tbsp extra-virgin olive oil into a really big bowl so there's space for the dough to rise. Transfer dough to the bowl and turn to coat it in oil. Cover and chill until dough is doubled in size (at least 8 hours and up to 1 day), or let rise at room temperature until doubled in size, about 3–4 hours.

Butter a 13x9" baking pan for thicker focaccia or an 18x13" rimmed baking sheet for thinner focaccia. Pour 1 tbsp extra-virgin olive oil into the center of pan.

Before transferring the dough, use a fork in each hand to gather up the edges of dough farthest from you and lift up and over into center of bowl. Give the bowl a quarter turn and repeat process. Do this 2 more times to deflate the dough and form a ball. Then transfer the dough to the pan. Pour any oil left in bowl over and turn the dough to coat it. Let rise, uncovered, in a dry, warm spot until doubled in size, at least 1½ hours and up to 4 hours.

Preheat the oven to 450°. The dough is ready when you can poke it, and it springs back slowly, leaving a small visible indentation. If it springs back quickly, the dough isn’t ready.

Lightly oil your hands. If using a rimmed baking sheet, gently stretch out the dough to fill it. Dimple the focaccia with your fingers, creating deep depressions that reach all the way to the bottom of the pan.

Drizzle with the remaining 1 tbsp extra-virgin olive oil and sprinkle with flaky sea salt.

Bake until puffed and golden brown all over, about 20–30 minutes.

When you're ready to serve the focaccia, melt the butter in a small saucepan over medium heat. Remove from heat and add the garlic. Return to medium heat and cook, stirring often, until garlic is just lightly toasted, about 30–45 seconds.

Brush the focaccia with the garlic-butter, slice, and serve.