Focaccia

Into a large mixing bowl add the warm water, about 110 to 112 degrees.

Stir in the honey and the yeast; set aside a few minutes until foamy.

Add the flour and the salt.

Mix by hand until it comes together in a very wet dough, less shaggy and more cohesive. No kneading.

Pour the olive oil into a bowl and swish it around the sides; turn the dough in it once so it is coated.

Cover and refrigerate overnight for big, airy bubbles.

With lightly oiled fingers, lift the dough from the bottom and fold it over; quarter turn and fold, four folds in all.

Divide the dough roughly equally between a nine inch round and a quarter sheet pan, each brushed with a tablespoon of olive oil.

Gently pull the dough apart with the fingers as far as it will go without springing back.

Rest about half an hour in a warming drawer or cozy place, then stretch again; repeat until it reaches the edges of the pan.

Rest 20 more minutes, until full of bubbles.

Preheat the oven to 450. Spread the olive oil over the top with clean fingers.

Dimple the top aggressively with the fingers. Sprinkle with flaked salt and fresh rosemary; herbs put on before the bake will blacken, so add them after the bake to keep them green.

Bake 20 to 25 minutes, until the top and sides are golden brown.

Cool a minute in the pan, then move to a wire rack so it stays crispy.