In a large bowl, stir together water, yeast, olive oil, and honey. Let rest for 5 minutes. Add flour, salt, and herbs and stir with a rubber spatula or wooden spoon until completely combined and no flour streaks remain. Cover bowl with plastic wrap and let rest on your countertop for 12-14 hours, until doubled in volume.

Spread 2-3 tablespoons of olive oil over the surface of a rimmed 12x18” baking sheet. Turn dough out onto the baking sheet and gently stretch the dough towards to the edges of the pan. To do this without tearing the dough, reach hands underneath and gently pull it towards the outside. At this point, it will probably shrink back a bit, but that’s okay. Drizzle it olive oil and cover with plastic wrap. Let it rest for 30 minutes.

After 30 minutes, use your fingers to dimple the entire surface of the dough. Stir together warm water and salt and then pour brine over the top of the dimpled dough. Cover again and proof for another 45 minutes. It will seem like a mistake, but trust me here,

About 30 minutes into your final proof, preheat your oven to 450° F. When the oven is hot and the dough is proofed, remove cover, sprinkle with flaky salt. Bake for 25-30 minutes until golden brown. Make sure to check that the bottom of the dough is crisp and browned.

Remove focaccia from oven and immediately drizzle with more olive oil. Let rest for about 5 minutes and then use a metal spatula to loosen from pan. Enjoy warm with butter or olive oil and more flaky salt.