Activate the yeast

• Combine the room temperature water with the yeast and honey in a bowl.
• Let it sit so the yeast activates.

Make the dough

• In another bowl, combine the bread flour with the salt.
• Pour in the activated yeast mixture and bring everything together until it forms a dough.
• No kneading needed, just bring it together.

Oil and cold ferment overnight

• Transfer the dough to a third bowl generously coated with olive oil.
• Cover and refrigerate overnight until doubled in size.

Fold and second rise

• Uncover the dough and fold it over on itself; it will deflate.
• Spread it out in the oiled baking dish as best you can.
• Leave it in a warm spot for 4 hours.

Dimple and top

• Dimple the dough all over with your fingers.
• Drizzle with more olive oil.
• Top with sliced black garlic, rosemary and flaky sea salt.

Bake

• Bake in the oven until golden and crunchy.

Cool

• Let the focaccia cool off before cutting, if you can wait.