Easy Focaccia

Start the focaccia a day ahead for the best results. In a mixing bowl, whisk together 2.25 teaspoons active dry yeast, 2 teaspoons honey and 2.5 cups lukewarm water. I like my lukewarm water to be 76-80 degrees F. Let this mixture sit for 5 minutes, until it's foamy and/or creamy. If it's not at least creamy-looking, start again because your yeast might be dead.

Then add 5 cups of all-purpose flour and 5 teaspoons of Diamond Crystal Kosher Salt. Mix this together with a silicone spatula until a shaggy dough forms.

Set the dough aside and pour 1/4 cup of extra virgin olive oil into a separate large bowl (be sure to use a bowl that is large, but will still fit in your fridge). Then transfer the shaggy focaccia dough to the oiled bowl and turn the dough over to evenly coat the dough in oil. Cover this with plastic wrap and but it to bed in the fridge for at least 8 hours or overnight.

Take the dough out of the fridge. It should have doubled in size and have noticeable bubbles.

Generously butter an 11x14-inch baking pan. For a thinner focaccia, butter an 18x13-inch rimmed sheet pan. Then pour 1 tablespoon of olive oil in the center of the pan.

Make a few quarter-folds in the dough: lightly oil your hands and lift and pull the side of dough farthest from you (12:00 position), and fold it over itself. Then turn the bowl 1/4 of the way round (so the folded part is at 9:00), and make another lift and fold-over of the dough at the 12:00 position. Turn and lift and fold one more time.

Now carefully pour/transfer the dough to the prepared baking pan. Pour any remaining oil from the bowl over the Easy Focaccia dough and turn the dough over once to coat it in oil. Let this sit in a warm spot, uncovered, for at least 1.5 hours. You may have to leave it up to 4 hours if it's chilly in your kitchen. You want the dough to double in size and fill the pan; it should be puffy and bubbly. While the focaccia is rising, place an oven rack in the center position and preheat the oven to 450 degrees F.

To test dough's readiness, poke it with your finger. If it springs back very slowly and leaves an indent, it's ready. If it springs back immediately, let it sit a bit longer and test again.

When your dough is ready, lightly oil your fingers and dimple the entire surface of the dough. Press down firmly, but be careful to not break through the bottom of the dough. Drizzle one more tablespoon of olive oil over the dough and sprinkle with flaky sea salt.

Bake the dough for about 20 minutes, until it's lightly golden. If you want to forgo the pizza and just make a kick ass focaccia, bake it for 20-30 minutes, until its golden brown on top. For the rest of us making pizza, it's time to top!

Easy Focaccia Pizza

Dot the top with pesto. Layer on the mozzarella. Dollop on the ricotta. Then top with thinly sliced shallot.

Put the Easy Focaccia Pizza back in the oven for 5-7 minutes, just until the cheese has melted. When it comes out of the oven again, let it sit for a couple of minutes.

Then ease it out of the pan with a spatula, onto a cutting board. Then, top it with thinly sliced preserved lemon peel and fresh, minced thyme. Slice into big squares and serve.