Part 1: Making and Proofing the Dough

1. Activate the Yeast: In a large mixing bowl, combine the lukewarm water, yeast, and honey (or sugar). Gently stir and let it sit for 5-10 minutes. You’ll know the yeast is active when the mixture becomes frothy and bubbly. If it doesn’t foam, your yeast may be old, and you should start over with fresh yeast. This step is crucial for a good rise.
2. Combine the Ingredients: To the activated yeast mixture, add the 4 tablespoons of olive oil. In a separate bowl, whisk together the bread flour and fine sea salt. Add the dry ingredients to the wet ingredients in the large bowl.
3. Mix the Dough: Using a spatula or a wooden spoon, mix until a wet, shaggy, and sticky dough forms. There’s no need for kneading! Just ensure there are no dry patches of flour remaining. The dough will look very wet and unmanageable at this stage—this is exactly what you want. A high-hydration dough is the secret to a light and airy focaccia crumb.
4. The First Rise (Bulk Fermentation): Drizzle about a tablespoon of olive oil around the sides of the bowl. Use your spatula to turn the dough over a few times to coat it lightly in oil. Cover the bowl with a clean kitchen towel or plastic wrap. Place it in a warm, draft-free spot for 1.5 to 2 hours, or until the dough has at least doubled in size. You can create a warm environment by placing the bowl in an oven that is turned off but has the light on.

Part 2: Shaping and the Second Rise

5. Prepare the Pan: Generously coat the bottom and sides of a 9×13-inch metal baking pan with 2-3 tablespoons of olive oil. Don’t be shy here; this oil is what will give your focaccia its signature crispy, almost-fried bottom crust.
6. Transfer the Dough: Gently release the risen dough from the sides of the bowl with your spatula and pour it into the prepared baking pan. It will deflate slightly, which is normal.
7. Stretch and Rest: With oiled hands, gently stretch and press the dough towards the corners of the pan. It may not reach all the way and might spring back. That’s okay. Cover the pan and let the dough rest for 20-30 minutes. This allows the gluten to relax.
8. Final Stretch: After resting, uncover the pan and once again use oiled fingers to gently stretch the dough until it fills the pan, reaching all the corners.
9. The Second Rise (Proofing): Cover the pan again and let the dough rise in a warm spot for another 45-60 minutes, or until it looks puffy and has risen noticeably.

Part 3: Dimpling and Baking

10. Preheat the Oven: While the dough is on its second rise, preheat your oven to 425°F (220°C).
11. Dimple the Dough: Uncover the proofed dough. Coat your fingertips with olive oil. Press your fingers straight down into the dough, all the way to the bottom of the pan, creating deep dimples all over the surface. This is a classic focaccia technique that creates pockets for the oil and toppings and prevents the bread from puffing up into one giant bubble.
12. Add the Toppings: Drizzle the remaining 3-4 tablespoons of olive oil over the entire surface of the dough, letting it pool in the dimples you created. Sprinkle evenly with the fresh thyme leaves, the lemon zest, and a generous pinch of flaky sea salt.
13. Bake to Perfection: Place the pan in the preheated oven and bake for 20-25 minutes. The focaccia is done when it’s a deep golden brown on top and the edges are crispy. If you lift a corner with a spatula, the bottom should also be golden and crisp.
14. Cool and Serve: Remove the pan from the oven. Let the focaccia cool in the pan for about 5 minutes before using a spatula to carefully transfer it to a wire rack. This prevents the bottom from getting soggy. It’s best served warm, but it’s crucial to let it cool for at least 10-15 minutes before slicing to allow the crumb to set.