Everyday Foccacia

 1 ¼-oz. envelope active dry yeast (about 2¼ tsp.) (7g)

2 1/2c luke warm water

2 tsp. honey

5 cups (625 g) all-purpose flour

1 Tbsp. Morton kosher salt

6 Tbsp. extra-virgin olive oil, divided, plus more for hands

2 Tbsp. unsalted butter

Flaky sea salt

Mix yeast, honey (or sugar), and warm water in a small bowl. Let sit until frothy (about 5 mins).

Add the flour and salt to a large bowl. Add the to the liquid mixture to the flour mix and stir until combined into a shaggy dough.

Pour 4TBS olive oil into a large container (you'll need room for dough to double in size). Pour the dough into the bowl and flip over so the oil coats the dough. Cover loosely with a lid or plastic wrap. Place in the fridge to rise over night (8-24hrs) or place on the counter for 4 hours (or until doubled).

When the dough has risen (it will be loose and sticky), use a fork to turn the dough by placing the fork under a section of the dough and folding that section from bottom over onto the top. Turn the bowl a 1/4 turn after each fold until the dough forms a loose ball shape.

Butter a 9x13 dish (if you want thicker pieces) or a baking sheet (for thinner pieces) with about 2TBS butter. Pour an additional 1TBS of olive oil to the bottom of the pan.

Pour the dough into the pan and rise again for 1 1/2 hours (or until doubled) in a warm spot. Remember to start preheating to your oven to 450-degrees about 20-30mins before you plan to bake your bread.

Once doubled, stretch the dough to fill the pan (if you are using a baking sheet, it will be thin, stretch as far or as little as you want), then poke/dimple the dough until it is covered. Pour an additional 1TBS olive oil over the top, then sprinkle with flaky salt (but I always just use coarse Kosher salt).

Bake for 20-30mins until golden-brown. (I use an instant read thermometer to check if the center is 190-degrees).

Optional: top with garlic/seasoned butter