• Warm up the water until it reaches the temperature of 30°C (86°F).
• Add the water to a large mixing bowl, then add the honey and yeast. Use a spoon to dissolve the ingredients. Once fully dissolved, set the mixture aside.
• Add the flour to the bowl and mix roughly with a spoon until the water is fully absorbed. Add the salt and olive oil, then mix until combined for few seconds.

Rest

• Cover the dough with cling film and let it rest for one hour in a warm spot, ideally between 23°C and 26°C (73.4°F to 79°F). An oven with the light on should work well (read the tips on how to do this).
• After the first hour, the dough should be swollen. Now it's time to stretch it to incorporate air. Wet your hands with water to prevent sticking.

  Gently pull one side of the dough upward without tearing it, and fold it over the opposite side. 

  Turn the bowl a quarter and repeat the stretch-and-fold process for all five sides of the dough. Tuck the final side of the dough over the opposite side to seal it.

First rise

• Cover the dough again and let it rise for 30 minutes at 23°C to 26°C (73.4°F to 79°F). After the rising time, repeat the stretch-and-fold technique.

Overnight rise

• Transfer the dough to a larger container, as it will almost triple in volume. Cover it with cling film and let it rise for 12 hours in the fridge.

Baking time

• Remove the dough from the fridge. The dough should the almost triple in volume. Set it aside.
• Wet your hands with water and very gently repeat the stretch and fold technique.
• Add 6 tablespoon of olive oil into the baking tray.
• The dough should be still swollen at this point. Gently grab the dough and place it in the baking tray. Cover with a clingfilm and let rise for 2 hours between 23°C to 26°C (73.4°F to 79°F).
• After 2 hours, the dough should have spread to cover most of the baking tray. Using your hands, gently stretch the edges of the dough to evenly cover the entire tray.
• Preheat the oven to 200°C (392°F), gas mark 7, using the conventional/fan setting.
• Once the oven reaches the desired temperature, it’s time to create dimples in the focaccia. Sprinkle the ground black pepper all over the dough.
• Wet your hands with water, and using your fingers, gently press down and shake the dough to create dimples, working from the bottom to the top. As you do this, you’ll notice bubbles forming—be careful not to pop them. Drizzle with olive oil and sprinkle with salt.
• Bake for 20 minutes until golden brown. Once ready, remove from the baking tray and let it cool on a grill rack before serving.