Focaccia Bread

Mix active dry yeast and water in a measuring cup or small bowl, and let it sit for 10 minutes.

Add honey to yeast-water mixture.

In a large bowl add all-purpose flour and salt, mix.

Pour water mixture into bowl with flour, mix until just combined, should be pretty wet. Then add olive oil to dough and knead/combine in bowl with hands.

Cover bowl tightly (lid or plastic wrap) and let it sit at in room temperature for 12 hrs - 14 hrs (min 8 hrs, max 24 hrs) or until dough doubles in size.

*For room temperature/warm put in an OFF oven with oven light on.

Using a cookie sheet or sheet pan, pour 2 - 3 tbsp of olive oil and spread on pan. Then slowly and gently pour/move dough onto sheet pan. Gently, stretch (massage out) dough with fingers until dough almost fits entire pan, if dough not stretching enough let it sit for 15 mins then stretch again. Let it rest room temperature in sheet pan, uncovered for about 30 mins.

While waiting, make Brine, mix water and salt in bowl.

Once dough has rested, pour a little bit of olive oil on hands and 'massage' dough (imagine using all fingers to press piano keys quickly), this should result in little craters or dimples in the dough.

Pour Brine over top of dough. Then if wanted drizzle a little more olive oil over top of dough.

Bake in oven for 25 minutes at 450°F (if wanted halfway through baking , sprinkle sea salt over dough)