Focaccia

1: Add water, honey, yeast, salt, olive oil, and half of the flour into a mixing bowl with a hook attachment; knead for a few minutes and add the rest of the flour; knead again for 5-7 minutes.

2: Stretch and pull the dough by hand, cover and let it rest; repeat this process 3 times in about 30-minute intervals.

3: Transfer the dough into an oiled bowl, seal, and refrigerate for at least 5 hours or overnight.

4: The next day, the dough should have doubled in size with beautiful bubbles on top; transfer it onto a lined oiled baking sheet, fold it twice, and stretch it; cover with another baking sheet and let it rest for about 2 hours.

5: Drizzle a generous amount of olive oil on top, dimple the dough with your fingers, add the toppings, and bake in a preheated oven at 425°F for about 25-30 minutes.

6: Let it cool if you can wait and enjoy!