Mix the wet ingredients

• Pour the slightly warm water into a bowl.
• Add the instant yeast, honey, olive oil and fine sea salt.
• Whisk until combined.

Add the flour

• Add the bread flour and stir until completely hydrated.
• Scrape down the sides of the bowl; the dough will be a sticky mess.

Rest the dough

• Cover the bowl and let the dough rest.

First stretch and fold

• Wet your hands and do a first series of stretching folds.

Second stretch and fold

• Cover again and rest.
• Do another set of stretch and folds to build structure in the dough.

Cold overnight proof

• Place the dough smooth side up, top with a bit of olive oil and rub it all over.
• Cover with plastic wrap and refrigerate overnight.

Prepare the tray

• Remove the dough from the fridge.
• Line the tray with parchment paper and add olive oil.

Shape into the tray

• With oiled hands, fold the dough into a burrito-like shape.
• Slide it lengthways into the tray and flip it over so the smooth side faces up.

Proof in the tray

• Cover and proof.
• If the dough hasn't spread all the way, oil your hands and spread it out as best you can.

Dimple and top

• Drizzle the dough with olive oil and dimple it with your fingers.
• Add the olives and oiled rosemary so it doesn't burn.
• Sprinkle with flaky sea salt.

Bake

• Bake on the lowest rack of the oven so the bottom gets crispy.

Cool and serve

• Let the focaccia cool, then cut into it and enjoy.