Mix the dough

• In a large bowl, combine the water, instant yeast, honey and olive oil.
• Add the flour and salt, mixing well until a sticky dough forms.
• Cover and let rest.

Stretch and fold

• Perform a stretch and fold.
• Let the dough rest, then repeat the stretch and fold a second time, resting between each fold.

Coil fold

• Execute a coil fold.
• Let the dough rest.

Final fold and cold proof

• Perform a final coil fold.
• Refrigerate the dough overnight.

Shape and rise

• Remove the dough from the refrigerator and transfer it to an oiled, non-stick baking pan.
• Preheat the oven to 200 °C.
• Let the dough rise until doubled in size.

Top the focaccia

• Drizzle generously with olive oil.
• Dimple the dough with your fingers.
• Add your desired toppings.

Bake

• Bake until golden brown.