Overnight Focaccia

Ingredients:

• 500g '00' bread flour
• 420 ml warm water
• 5g yeast
• 12g salt
• 1 tablespoon honey
• Olive oil

1. In a bowl, mix warm water, yeast, and honey. Let it sit for 10 minutes until foamy.
   
   
2. Add flour and salt to the yeast mixture. Mix until combined.
   
   
3. Cover the bowl and let the dough rest for 20 minutes.
   
   
4. Fold the dough over itself repeatedly, then let it rest again for 20 minutes. Repeat this step two more times.
   
   
5. Coat the dough in olive oil, cover the bowl, and refrigerate for at least 15 hours.
   
   
6. Remove the dough from the fridge and let it sit for another 2 hours at room temperature.
   
   
7. Preheat the oven to 220°C (425°F). Oil a baking pan and place the dough in it.
   
   
8. Poke the dough with your fingers to create dimples. Sprinkle with salt and herbs.
   
   
9. Let the dough rest for an hour to allow it to puff up again.
   
   
10. Bake in the preheated oven for 20 minutes or until golden brown.