No-knead focaccia with squash, tomato, olive and feta topping

Warm 480 ml water to about 100 to 110F and pour into a large bowl; add the active dry yeast and 1 tablespoon honey and mix.

Set aside about 5 minutes until foamy; if it does not foam, the yeast is bad and you must start over.

Whisk together 600 g flour, 1 tablespoon salt and about 1 tablespoon thyme.

Add the dry mixture to the yeast and fold together with a spatula until no dry flour remains.

Optionally cover and refrigerate 12 to 18 hours, then let it come back to room temperature and rise.

Put 60 ml olive oil in the bowl, add the dough and turn to coat; cover and rise in a warm place 2 hours or until doubled, or overnight in the fridge.

With lightly oiled hands, reach under, lift and fold the dough; turn 90 degrees and repeat for four turns. It builds structure without kneading.

Oil the pan(s) well so the dough fries; one 9x13 pan, or divide the dough between two 9-inch rounds or two 8-inch squares.

Stretch the dough toward the edges; let it rise uncovered 1 to 2 hours, stretching every half hour or so until it reaches the corners.

After one hour of the second rise, preheat the oven to 450.

Drizzle with olive oil and press straight down with oiled fingers to make dimples, so it bakes evenly.

Toss the sliced yellow squash, halved cherry tomatoes and olives with about 1 tablespoon olive oil so they do not burn; arrange on the dough with crumbled feta, fresh rosemary and Aleppo pepper or crushed red pepper.

Variation: leave one plain with flaked salt on top; or thinly sliced shallots and strawberries tossed in balsamic, finished with fresh basil; or artichoke hearts with sliced bell pepper, red onion, garlic and fresh thyme tossed in olive oil.

Bake at 450 for 20 to 25 minutes until golden.

Cool about 5 minutes, then move onto a wire rack so the bottom does not steam and stays crisp.

Keeps up to three days sealed or wrapped at room temperature, or frozen up to two months well wrapped.