FOCACCIA 101

Stir together hot water and honey in large bowl until honey dissolves. Sprinkle with yeast and let stand for about 10 minutes or until frothy.Gradually stir in flour until soft and slightly sticky ragged dough forms. Cover and let rise for at least 1 hour or up to 2 hours until doubled. Alternatively, cover and refrigerate overnight and let come to room temperature before continuing with recipe.Scrape out dough with spatula or by hand onto well-floured work surface. Knead gently, adding more flour, until no longer sticky.Topping: Stir together hot water and salt until salt dissolves; set aside. Drizzle 3 tbsp of the oil into a 13 x 9-inch metal baking pan lined with Longo's Parchment Paper or cast iron pan.Lift dough into prepared pan and press in. Let relax for 5 minutes then press further to fit pan as necessary.Pour water and salt mixture evenly overtop of focaccia. Cover lightly with plastic wrap and let rise for about 1 hour or until doubled in size. Dimple top with fingers, drizzle with remaining oil, and sprinkle with rosemary and salt.Bake in preheated 450°F oven for about 25 minutes or until golden brown and crisp