Easy No-Knead Pizza Focaccia

• 5 cups All Purpose Flour
• 1 tbsp. Kosher Salt
• 6 tbsp. Extra Virgin Olive Oil
• 1 tbsp. Honey, or Maple Syrup
• 1/4-oz package Active Dry Yeast (about 2 1/4 tsp)

For the Pizza Topping:

• Tomato Sauce or Paste
• 2-4 Garlic Cloves, minced
• Pepperoni
• Fresh Basil
• Shredded Mozzarella
• Grated Parmesan

MAKE THE DOUGH:

• Whisk the active dry yeast, honey, and 2 1/2 cups lukewarm water in a medium bowl. Set aside at room temperature for 5 minutes, or until foamy.
• In a large bowl, mix together the flour and salt. Add in the activated yeast, then use a rubber spatula to mix together until a shaggy dough forms.
• In a separate large bowl, pour in 4 tbsp. olive oil. Transfer the dough into it, as well. Turn the dough 3-4 times to coat in olive oil. Cover and chill in the fridge for at least 8 hours (overnight) and up to 1 day.
• If you are in a rush, let it sit in a warm environment for 3-4 hours, doubled in size.

PREPARE FOR BAKING:

• Generously grease a 9x13" baking pan with butter or olive oil.(*For a thinner crust, either split into two 9x13" baking pans or use a 18x13" pan.)
• Keeping the dough in the bowl, gather up the one side edge to lift up and fold over into the center. Give the bowl a quarter turn, then repeat four more times. The goal is to deflate the dough as you form it into a rough ball.
• Transfer the dough to the prepared baking pan(s).
• Let it rise uncovered in a warm environment for 1-2 hours (doubled in size).

BAKE:

• Preheat oven to 450F.
• Drizzle the remaining olive oil over the focaccia.
• Grease your hands with a little olive oil, then gently stretch out the dough to reach the pan corners. Use your fingers to press down and create the dimples (like you're agressively playing the piano).
• Bake for 20 minutes. Let it rest for 10 minutes.

FOR THE PIZZA:

• Add a very light layer of tomato sauce, then top with the cheese and pepperoni.
• Bake for 5-10 more minutes. Let it res
• Garnich with fresh basil and flaky sea salt. Enjoy!