Dissolve the yeast in the water along with the honey. Pour this mixture over the flour and start mixing. Once all the water is absorbed, add the olive oil and mix until absorbed, then add the salt.

Spread the dough in a round baking pan, cover with plastic wrap, and refrigerate. After 12 hours, remove from the fridge and let rise for 1 hour. Drizzle a little olive oil and sprinkle salt on top, then bake at 430°F (220°C) for 20 to 30 minutes.

Notes: This focaccia is prepared the night before and baked the next morning. With less yeast and a long rise, it's easy to digest. You can fill it or enjoy it plain—your choice. Store tightly covered at room temperature for up to 3 days.