• Make sure your water is the right temperature (105-110F). Add in your honey and yeast and give it a stir. Let it sit for five minutes and check that a white foam forms on top. If it doesn't , your yeast is dead so repeat this process with a fresh packet of yeast.
  
• Combine your flour and salt in a large bowl.
  
• Create a divot in the middle and add in your yeast mixture.
  
• Add in your olive oil and combine until a wet dough forms.
  
• Cover with saran wrap and let rise in a warm room for 30 minutes.
  
• Once the thirty minutes is done, perform a series of 4 stretch and folds. Oil your hands with olive oil. Turn the bowl between each stretch and fold and pull the dough towards you gently without tearing it. This will be 1 of 4 stretch and folds.
  
• Cover the dough for 30 minutes and repeat this process 3 more times.
  
• After the last 30 minute proof, place ¼ cup of olive oil in your baking pan.
  
• Oil your hands and transfer your dough to the pan and gently stretch it to the edges. If your dough is not easily stretching, let it rest for 15 minutes and try again.
  
• Cover it and let it rest for one hour.
  
• Once it has rested, dip your fingers in olive oil and poke your fingertips into the dough, going straight down in a quick motion like playing the piano. Go over the dough 2-3 times to create plenty of dimples.
  
• Top with your topping and bake at 450˚F for 25 minutes until golden brown.
  
• Transfer to a wire rack and let it rest for 15 minutes.
  

Topping

• Place your garlic and oil in a small bowl that is oven safe. Cook on 275F for 45 mins or until the garlic is tender.
  
• Once your garlic is done, add to food processor with water and your coarse salt. Blend until fully combined.
  

Sandwich

• Slice a piece of your focaccia and then slice that in half (enough for a sandwich).
  
• Add your mortadella.
  
• Add your burrata, arugula, olive oil and salt.
  
• Enjoy! Nutrition facts for focaccia alone.