Sea Salt Focaccia
In the bowl of a stand mixer, whisk water and yeast and let sit until foamy on top, about 5 minutes.
Add flour, honey, salt, and olive oil to the water and yeast. Mix with the dough hook on low for 2 minutes then on medium/high for 5 minutes.
Transfer dough to an oiled bowl and cover with plastic wrap.
Let it sit for 30 minutes.
After 30 minutes, stretch and fold the dough over onto itself 3 times. Cover. Let it sit again for 30 minutes. Repeat the stretch and fold then cover with plastic wrap. Transfer dough to fridge for 8-12 hours.
Remove dough from the fridge. Drizzle one 9x13 baking pan generously with olive oil. Place dough in the baking pan. Spread dough out with your hands to fully fit the pan. Let rise 1-2 hours.
Heat oven to 475°F.
Whisk 2 tablespoons of California Olive Ranch Olive Oil with 1 tablespoon water to make the topping. Brush over dough in the baking pan. Dimple the focaccia to desired texture. Sprinkle sea salt to taste. Let rise again for 10 more minutes.
Place baking pan in oven and lower to 450°F. Bake for 15-20 minutes or until golden brown.