Makes: 10-12 servings

INGREDIENTS:

• 1 ¼-oz. envelope active dry yeast (about 2¼ tsp.)
• 2 tsp. honey
• 5 cups (625 g) all-purpose flour
• 5 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt
• 6 tbsp. extra-virgin olive oil, divided, plus more for hands
• 4 tbsp. unsalted butter, plus more for pan
• Flaky sea salt
• 1 onion, caramelized by cooking on low heat in oil and/or butter
• 1 thinly sliced jalapeno
• ½ cup cherry tomatoes, sliced

DIRECTIONS:

1. Whisk one ¼-oz. envelope active dry yeast (about 2¼ tsp.), 2 tsp. honey, and 2½ cups lukewarm water in a medium bowl and let sit 5 minutes (it should foam or at least get creamy.
2. Add 5 cups (625 g) all-purpose flour and 5 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt and mix with a rubber spatula until a shaggy dough forms and no dry streaks remain.
3. Pour 4 tbsp. extra-virgin olive oil into a big bowl that will fit in your refrigerator. Transfer dough to bowl and turn to coat in oil. Cover with a silicone lid or plastic wrap and chill until dough is doubled in size (it should look very bubbly and alive), at least 8 hours and up to 1 day. If you’re in a rush, you can also let it rise at room temperature until doubled in size, 3–4 hours.
4. Generously butter a 13×9″ baking pan. Spray or butter pan and pour 1 Tbsp. extra-virgin olive oil into center of pan. Keeping the dough in the bowl and using a fork in each hand, gather up edges of dough farthest from you and lift up and over into center of bowl. Give the bowl a quarter turn and repeat process. Do this 2 more times; you want to deflate dough while you form it into a rough ball. Transfer dough to prepared pan. Pour any oil left in bowl over and turn dough to coat it in oil. Let rise, uncovered, in a dry, warm spot or proof in the Wolf ovens until doubled in size, at least 1½ hours and up to 4 hours.
5. Place a rack in middle of oven; preheat to 425°convection setting. To see if the dough is ready, poke it with your finger. It should spring back slowly, leaving a small visible indentation. If it springs back quickly, the dough isn’t ready. Lightly oil your hands. Dimple focaccia all over with your fingers, creating very deep depressions in the dough. Drizzle with remaining 1 Tbsp. extra-virgin olive oil and sprinkle with flaky sea salt and add your jalapeno, tomatoes, and caramelized onions on top. Bake focaccia until puffed and golden brown all over, 20–30 minutes.