In a small bowl, combine the yeast, honey, and 10.8 fl oz water. Let this mixture rest for 5 minutes to activate the yeast—you'll see it become foamy and alive. While this rests, whisk together the all-purpose flour, bread flour, and 2 tsp salt in a large mixing bowl. Once the yeast mixture is ready, add it to the dry ingredients along with 3 tbsp olive oil. Stir everything together until a sticky, shaggy dough forms. I like using a combination of both flours because it gives the focaccia a tender crumb while still maintaining enough gluten structure for great rise.

Transfer the dough from Step 1 to a clean work surface and knead for about 8-10 minutes until it becomes smoother and more elastic. You can do this by hand or use a stand mixer with a dough hook. Once kneaded, coat the dough generously with olive oil (I use extra virgin for better flavor), place it in a bowl, cover with plastic wrap or a damp towel, and let it rest for 10 minutes. This initial rest helps relax the gluten and makes the dough easier to stretch later.

Place the rested dough onto a well-oiled baking tray (approximately 9x13 inches or similar size). Lightly oil the surface of the dough, cover it with plastic wrap or a towel, and let it rest for 10 minutes. This brief rest period prevents the dough from shrinking back when you begin stretching. Using your fingertips, gently stretch the dough to fill the tray, working from the center outward and letting it relax as you go. If the dough resists, let it rest for 2-3 minutes and try again rather than forcing it.

Cover the stretched dough and let it rise for 20-30 minutes at room temperature while you preheat your oven to 200°C (about 400°F). While the dough rises, prepare the brine that will be drizzled over the focaccia: whisk together 2.2 fl oz lukewarm water and 2.2 fl oz high-quality extra virgin olive oil, then add 4 tsp salt and 1/4 tsp black pepper. Lukewarm water helps the oil and water emulsify better, creating a more cohesive topping that clings to the dough.

Once the dough has risen and is puffy, use your fingertips to press dimples all over the surface—this creates the signature focaccia texture and allows the brine to pool in the indentations. Pour the brine mixture from Step 4 evenly over the dough, letting it settle into the dimples. Cover the dough again and let it rest for 20-30 minutes. This final rest allows the brine to be absorbed and adds incredible flavor throughout the bread. If desired, you can add toppings like rosemary, coarse sea salt, or sliced onions after applying the brine.

Bake the focaccia in your preheated 200°C oven for 25-30 minutes, until the top is golden brown and the edges are crispy. You'll know it's done when it sounds hollow if you tap the bottom. Remove from the oven and transfer to a wire cooling rack to cool for at least 10-15 minutes before slicing. This cooling time allows the crumb to set properly—slicing too early will result in a gummy interior.