Focaccia

• Whisk together flour, salt and yeast in a medium sized bowl. Set aside. (SEE NOTE)
• Whisk warm water and honey together in a large bowl until honey is completely dissolved.
• Add flour to water/honey mixture and mix together with a stiff spatula until no flour pockets remain. Dough will be very wet and sticky.
• Pour 4T (¼ cup) oil into a large bowl that will fit in the fridge and use your hand to coat the sides of the bowl. Transfer dough and turn to fully coat with oil. Cover bowl with plastic wrap you've lightly oiled or a silicon lid.

Lots of time instructions

• If you've planned ahead and have lots of time, put dough in the fridge and let rise for 8-24 hours, until at least doubled in bulk.

Not a lot of time instructions

• If you've not planned ahead and need to get it done 'quickly', put the dough bowl into the oven with the oven light on. Allow to rise 2-4 hours, until at least doubled in bulk.

Either way, continue here

• While dough is rising, decide whether you want the focaccia to be thick (soft in the middle and easy to slice in half for sandwiches) or thin (more crisp and good for dipping in hummus, marinara or soup, or just snacking.
• If you want it thicker, butter a 13×9 pan well (including sides) and then pour 1T oil into center of pan and spread it over the butter, covering the whole pan, including sides.
• If you want it thinner, butter and oil a half sheet pan the same way.
• When dough has risen, leave it in the bowl and visualize it as quarters. Take 2 forks to pick up the edge of one quarter and fold it into the center. Rotate bowl ¼ turn and repeat until you've folded in all 4 edges once.
• Turn dough into desired pan, and pour over any oil remaining in the bowl. With lightly oiled hands, press out almost into corners of pans. Allow to rise again on counter or in oven as before until doubled again – 1½-2 hours.
• Preheat oven to 450°
• To test if it's ready to bake, poke your finger into the dough. If it springs back quickly, it's not ready. If it springs back slowly, leaving an indentation in the dough, it's ready.
• Form your fingers like you're holding a melon or ball and poke them into the dough all over, creating a deeply pocked surface.
  
• Drizzle over the last tablespoon of oil and sprinkle surface with flaky sea salt. Bake until well browned, about 30 mins.

Topping (optional)

• Melt butter in a small saucepan over medium heat. Add grated garlic and stir until very fragrant and garlic is lightly toasted. Brush over hot focaccia just after it comes out of the oven. Slice and serve immediately