1. Activate the Yeast

In a large bowl, combine warm water, honey, and yeast. Let sit 5–10 minutes, until foamy.

2. Mix the Dough

1. Add flour and salt to the yeast mixture. Stir with a wooden spoon until a sticky dough forms — it will look shaggy, and that’s perfect.

2. Add 2 tbsp of olive oil and mix until roughly combined (no need to knead).

3. First Rise (Long Fermentation for Best Flavor)

1. Cover bowl tightly with plastic wrap or a lid.

2. Let rise at room temperature for 12–18 hours (overnight is ideal) — until bubbly and doubled in size.
   If you’re short on time, let rise 2–3 hours until doubled.

4. Prepare the Pan

1. Generously oil a 9×13-inch pan (or two 8-inch pans).

2. Pour 2–3 tbsp olive oil into the pan and swirl to coat the bottom.

5. Shape the Dough

1. Transfer dough to the pan, gently stretching it toward the edges (it may resist — let it rest 10–15 minutes, then stretch again).

2. Cover and let rise another 45–60 minutes, until puffy and airy.

6. Dimple & Top

1. Preheat oven to 450°F (230°C).

2. Drizzle a few tablespoons of olive oil over the dough.

3. Using your fingertips, press deep dimples all over the surface.

4. Sprinkle everything bagel seasoning evenly across the top.

5. (Optional) Add a pinch of flaky sea salt for extra texture.

7. Bake

Bake for 22–26 minutes, until the top is deeply golden and crisp, and the bottom sounds hollow when tapped.

8. Finish

• Cool slightly before cutting — focaccia is best slightly warm!

• Drizzle with a touch more olive oil if desired.