Same Day Focaccia

Ingredients

420 ml/grams of warm water
6 grams (1.5 teaspoons) active dry yeast
5 grams honey (you can use sugar or maple syrup)
10 grams (2 teaspoons) fine sea salt
1 tablespoon extra virgin olive oil (plus extra to line your pan and drizzle on top of bread)
500 grams of bread flour (12% protein content or higher)
Flaky sea salt to finish (like Maldon salt)

Toppings of your choice: (Rosemary, olives, tomatoes, jalapeños, cheese, etc)

If your house is warm, your dough could be ready in 5 hours.
You will need a deep metal tray about a 9x13 inch. Not glass or ceramic. The metal tray will conduct heat better. If you use a larger tray, your bread will be much thinner.
If you are using all purpose flour, only use 400 ml/grams of water.  AP flour will not be as fluffy and will have fewer bubbles. Just go buy Bread Flour!
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Directions

In a large bowl, add your warm water (between 100 and 115 degrees to activate the yeast) honey, salt and olive oil. Mix to combine and let bloom for 5-10 minutes. If you see a slight foamy layer on top of your water, you know your yeast is good to go. 

Add in your bread flour and mix until flour has incorporated. Your mixture will be sticky.  Scrape down the sides of the bowl so all the mixture is together.  Cover the bowl with a clean kitchen towel and set aside for 15 minutes. 

After 15 minutes, do a set of stretch and folds.
(A "stretch and fold" is a bread dough manipulation technique where you gently grab a section of dough, stretch it out, and then fold it back over itself)
Cover again with your towel and set aside for another 15 minutes.
Repeat another set of stretch and folds.
Cover again and set aside and let rest for 90 minutes.

Prepare your baking tray.

Drizzle a small amount of olive oil into the tray. Place a piece of parchment paper into the tray and press down along the bottom and let the paper come up over the sides.  Drizzle 3 tablespoons of olive oil on top of the parchment paper. Slide your dough into the tray and scrape any remaining dough out of the bowl. Fold your dough into thirds. Take the top portion of the dough and fold it towards the middle of the dough. Grab the bottom of the dough and fold it up towards the top of the dough. Rotate the dough clockwise so that the top seam is now facing the right (1/4 turn). Flip the dough over so the seam is now on the bottom of the tray. Cover again with the towel and let rest for another 90 minutes.

Preheat your oven to 450 degrees.
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Uncover your dough and drizzle it with more olive oil.  Gently dimple the dough all over with your fingertips. Don't pop your bubbles!
This is now where you can add any topping you like.
Bake the Focaccia on the lowest rack of your oven for 18-23 minutes. It may take longer. Take it out when the top is browned to your liking.