mix lukewarm water, dry yeast and honey in a cup.
150 grams lukewarm water, 5 grams dry yeast, 5 grams honey
add flour (all the flour including the one from Poolish ingredients).
150 grams 00 flour / white flour, 50 grams 00 flour / white flour
add salt and mix together with a spatula for several minutes. The dough will be sticky at this point.
6 grams salt
Cover the bowl with some foil and let it rest at room temperature for about 30 minutes.
After the first rise, the dough built gluten and will not be that sticky as when mixing togethe With a spatula, fold the dough from the bottom to the top (from the outside to the inside) a few times. Cover again with foil and let it rest at room temperature for 1 more hour.
After one hour, carefully take the dough out of the bowl and fold a few times.
Portion the dough (if you're doing several Focaccia) and form into a dough ball.
Oil a baking tray with a good amout of olive oil and put the dough ball into the baking pan. Slightly press the dough into the form. Sprinkle some olive oil on top of the dough and cover with some foil again.
Let the dough rise and rest again in the baking pan for 1 more hour at room temperature. In the meantime you can prepare the Focaccia Toppings.