Mix the dough

• In a bowl, combine the warm water, instant yeast, honey, olive oil and fine sea salt.
• Add the bread flour and stir until completely hydrated.
• Scrape down the sides of the bowl; the dough will be a sticky mess.

Stretch and fold

• Cover the bowl and let the dough rest.
• Wet your hands and do a first series of stretching folds.
• Cover again, rest, then do another set of stretch and pull to build structure.

Cold ferment overnight

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

Prepare the tray

• Line the tray with parchment paper.
• Coat the tray with olive oil so the focaccia doesn't stick.

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

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

Dimple and top

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

Bake

• Bake at 220 °C until golden and cooked through.