INSTRUCTIONS

1. For the dough, combine warm water and honey in a large bowl. Sprinkle over yeast and let stand until foamy, about 5 minutes. Add oil, flour and salt, then stir to combine.
2. To assemble, lightly grease and line a 9 x 13-in baking pan with parchment paper, leaving overhang on long sides. Add enough oil to coat bottom of pan, about ¼ cup. Scrape dough into prepared pan, lightly pushing it towards the edges (don’t worry if dough stretches back). Cover tightly and let rise at room temperature until dough doubles in size and spreads to edges of pan, about 45 minutes (Alternatively, let rise in the fridge overnight to develop more complex flavor).
3. Meanwhile, arrange oven rack in top third of oven. Preheat to 400°F.
4. Combine remaining oil, cherry tomatoes, rosemary leaves, thyme leaves, garlic and chili in a small bowl.
5. Oil fingers, then gently poke dimples into top of dough. Spoon tomato mixture over top, then sprinkle with flaky salt.
6. Bake until top is golden, 25 to 30 minutes. Let focaccia stand 5 minutes. Slice and serve warm or at room temperature.