In a large container, mix the warm water with the crumbled yeast and honey. We remove to integrate while we dissolve the yeast. Let it rest for 10-15 minutes at room temperature so that it activate yeast (bubbles will appear on the surface).
Add the flour and salt and stir with a scraper, spoon or spatula until smooth. homogeneous mass in which there are no lumps. It will be very runny and sticky, this is perfectly normal.
In another large container we introduce four tablespoons of extra virgin olive oil and the previous dough. Turn it over so that it is well covered in oil and cover with a clean kitchen towel. we left her rise for three to four hours or until doubled in size.
When the dough is ready we fold from the ends to the center, helping us with a scraper or a pair of forks to lift the dough. We do it all around the contour, at four opposite points of the container. Four folds is enough.
Next butter a mold well suitable for oven approximately 40×30 cm. With this we will get the focaccia to easily detach from the mold once baked. Pour the rest of the extra virgin olive oil in the center and let the dough fall on it.
Turn the dough over so that it is well covered with the oil and let it mild again for a couple of hours in a warm place away from drafts. The oven, without turning on, is a good place or near a radiator. The dough will spread itself throughout the mold during this time.
We turn on the oven at 235ºC, with heat above and below, and place a rack in the central part. We oil our hands and press the dough with the tips of the fingers all over the surface, as if we were playing the piano.
Sprinkle the surface with flake salt and drizzle it with a drizzle of extra virgin olive oil. Place the pan in the oven and cook the focaccia for 20-30 minutes or until golden on top. Let cool before consuming.
