Focaccia bread

Ingredients:

• 1¾ cups warm water (105–115°F)
  
• 2 tsp raw honey
  
• 1 (¼-oz) packet active dry yeast (2¼ tsp)
  
• 4 cups (500 g) all-purpose flour
  
• 2 tsp sea salt
  
• 6 tbsp extra-virgin olive oil, plus extra for greasing hands and bowls
  
• Optional toppings:
  
  • Flaky sea salt
    
  • Fresh rosemary, chopped
    
  • Fresh thyme, chopped
    
  • Minced garlic
    

Instructions:

1. In a stand mixer bowl fitted with a dough hook, mix the warm water and honey. Sprinkle the yeast on top and stir lightly. Let sit for 5 minutes until foamy. If it doesn’t foam, start over with fresh yeast.
   
2. Add the flour and sea salt. Mix on low speed until a rough dough forms, then increase to medium speed and knead about 5 minutes until elastic, slightly sticky, and pulling from the bowl.
   
3. Brush a large bowl with 2 tablespoons olive oil. Transfer dough to the bowl using a spatula, and lightly coat the surface with remaining oil in the bowl. Cover with plastic wrap or a damp towel and let rise until doubled, about 1–1½ hours.
   
4. Grease a 9x13-inch baking pan with 2 tablespoons olive oil. Once risen, rub your hands with oil and fold the dough into itself, working around the edges until it forms a rough ball.
   
5. Place dough in the prepared pan, turn to coat in oil, and press to the edges. Cover and let rise until doubled, about 45 minutes. Preheat oven to 425°F about 30 minutes into this rise.
   
6. Remove cover. Drizzle remaining 2 tablespoons olive oil over the dough. Rub fingers with oil and press dimples all over. Sprinkle with garlic, flaky salt, rosemary, and thyme, or your preferred combination of toppings.
   
7. Bake 20–30 minutes, until golden brown. Let cool slightly before slicing and serving.