Black Pepper Focaccia

2 servings

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In the bowl of a stand mixer fitted with a dough hook*, combine the warm water and honey, then sprinkle the yeast on top. Let sit for 5 minutes or until foamy. If it doesn't foam, your yeast is dead; you'll need to discard everything and start again with fresh yeast.
Add the flour, salt and freshly ground black pepper and mix on low just until combined and no dry spots remain. This will be a very shaggy dough.
Transfer the dough to a large, oiled bowl. Cover with plastic wrap and let rise at room temperature until doubled in size, 2-3 hours (this will vary depending on the temperature of your room).
Brush a 13x9 inch pan generously with olive oil (about 3 Tablespoons) and set aside.
Once the dough has completed the first rise, use a spatula to gently deflate and fold the dough as you turn and scrape around the outside of the bowl. You'll make about 4 folds as you go around the bowl. Transfer the dough to the center of the prepared baking pan. Cover with a clean dish towel and let rise in a warm, dry place until doubled in size, about 1 ½ - 2 hours. The dough should expand to fill, or nearly fill, the baking pan.
Towards the end of the second rise, preheat the oven to 450°F. Generously drizzle the dough with olive oil (about 3 Tablespoons) and use your fingers to press dimples all over the dough. Sprinkle generously with flaky sea salt.
Bake for 25-35 minutes, until the focaccia is puffed, golden brown, and crusty. Remove from the oven and drizzle with an additional 1-2 Tablespoons olive oil. Let cool in the pan for 10 minutes, then transfer to a cooling rack to cool fully. Slice and enjoy!