Two Cups Flour

0 In the bowl of a stand mixer gently hand whisk together yeast, honey, and warm water (110 F). Let yeast mixture sit for 10-15 minutes until frothy. *If mixture is not frothy, check for expired yeast date and start again.
1 In a separate whisk together all purpose flour, bread flour, and fine sea salt to evenly distribute.
2 Once the yeast mixture is frothy, fit mixer with dough hook. Slowly spoon in flour on low to medium speed. Mix slowly until all flour is incorporated and a shaggy wet dough is formed. Don't over work your dough.
19 **Option to make dough in a large bowl without using stand mixer. Simply start with yeast step, wait until frothy. Then, slowly add flour while gently mixing with a rubber spatula . Use your hands lightly coated in olive oil to shape the mixture into a shaggy dough. Don't knead, just use hands to form a shaggy dough ball.
17 Pour 1 Tablespoon of olive oil over the top of the dough. Lightly coat your hands in olive oil and gently shape the dough into a ball. This is achieved by taking your hands along the bowl and lifting the sides of the dough gently back onto itself toward the center.
16 Pour 4 tablespoons of olive oil into the bottom of a large bowl. Transfer the dough ball into the large bowl, nestling it into the oil. It will look like a wet ball of dough sitting in a shallow olive oil bath. 
3 Cover the bowl tightly with plastic wrap and place it in the refrigerator. Allow dough to rest in the cold fridge for 8hrs and up to 16 hrs. I prefer to make my dough the evening or night before I want to bake focaccia. 
5 When ready to make your focaccia, remove the bowl from the fridge. The dough will have absorbed all the olive oil and doubled in size. 
6 Prepare a 13x9 inch baking pan with a light coating of butter, making sure to rub into the corners.
9 Transfer the dough from the bowl into the prepared pan. Loosely cover with plastic wrap. 
18 The dough now needs a second "warm" rise to come to room temperature. Place the dough in a warm spot or in the oven with just the light on. Allow the dough to rest for 1-2 hrs until doubled in size and filling up the pan. 
12 Preheat Oven to 450 F (230 C) while dough is resting.
7 Remove plastic wrap from the pan. Lightly coat your hands in olive oil and gently use your finger tips to guide the dough into filling up the pan. 
8 Then take your fingers and press down into the dough, creating small dimples or wells across the surface. (Be careful not to tear holes in the dough.)
10 Softly press your sliced tomatoes and garlic into the dimples you just made. Don't press all the way down. Sprinkle the chopped herbs across the dough. Drizzle the final 1 Tablespoon of Olive Oil across the dough. Follow with a sprinkle of flaky sea salt your liking.
11 If you jiggle the pan the dough should wobble back and forth. 
13 Place pan on the middle rack of the oven and bake for 20-28 minutes until the bread is lightly golden on top.
14 Remove pan from the oven and place on a wire rack to cool completely. 
15 Slide a knife around the edges of the bread and lift it from the pan. Place on a cutting board and using a serrated knife cut into slices to serve. Or cut loaf into thirds and then each piece into half for sandwiches.