Start by measuring out all the dough ingredients.

Activate the yeast

1. In a small bowl, whisk together the lukewarm water, yeast, and honey until well combined, then let it rest for a few moments. The yeast should dissolve completely in the water (you should see a little foam on top).

Prepare the dough

1. In a large mixing bowl, combine the flour and salt, then mix.
2. Next, add the water-yeast-honey mixture..
3. Stir with a wooden spoon until you have a moist, sticky dough, starting from the edges and folding toward the center. This takes about a minute.
4. Add the olive oil, then mix again until it is fully incorporated. The dough will remain soft, moist, and sticky: this is completely normal.

First rise

1. Cover the bowl with a damp cloth, leaving enough space for the dough to rise.
2. For more even rising, you can place the bowl in a slightly warm oven (Turn the oven on for about 1 minute, then turn it off before placing the dough inside.) 
3. Let rise for 1½ to 2 hours, until the dough has doubled in size.

Fold the dough

1. Once the dough has risen, fold it over itself 20 to 30 times: using a spoon, bring the edges of the dough toward the center. This takes about a minute. Stop when the dough becomes slightly firmer, smoother, and more uniform.

Second rise in the pan

1. Generously grease your pan with olive oil.
2. Place the dough in the pan. 
3. Using the backs of two spoons, gently spread it toward the edges. You can wet the spoons with a little water to prevent them from sticking to the dough. Cover and let rise again for about 45 minutes in a warm place.

Make the indentations and season the focaccia

1. While the dough is resting, preheat the oven to 446°F.
2. In a small bowl, mix the olive oil, water, and salt until the salt is fully dissolved.
3. Dip your fingers in this oil-water mixture, then press deeply into the dough to form the characteristic indentations of the focaccia.
4. Then pour the rest of the mixture over the entire surface, letting it run into the indentations.
5. Add rosemary, herbs, olives, cherry tomatoes, or any other toppings of your choice.

Baking

1. Bake on a rack placed toward the bottom of the oven for 20 to 25 minutes.
2. The focaccia is ready when the top is golden brown, the bottom is cooked and slightly crispy, and the inside remains soft.
3. Let cool for at least 5 minutes before removing from the pan, cutting, and serving.