Focaccia with Herbs de Provence

Ingredients
1 ¼-oz. envelope active dry yeast (about 2¼ tsp.)
2 tsp. honey
2 1/2 cups warm water

5 cups (625 g) all-purpose flour
1 Tbsp kosher salt
2 tsp herbs de Provence*

5 Tbsp. extra-virgin olive oil, divided
2 Tbsp. unsalted butter, melted
1 tbsp flaky sea salt
2 tsp herbs de Provence

Directions:
1. Proof yeast with honey and water. Mix the three ingredients together in a large bowl, and if bubbles form after 5 minutes, then the yeast is still active.
2. To the bowl with dd flour, salt, and 2 tsp herbs, mix with a dough hook for about 5 minutes.
3. Pour 3 tbsp oil into a large bowl, then add dough. Make sure dough is coated in the olive oil. Let rise 3-4 hours on your countertop, or overnight in the fridge (at least 8 hours, maximum of 16 hours).
4. Using 2 tablespoons of butter, grease a 13×9” baking pan (this will be great for thick focaccia, but butter 2 pans if you want crispier, thinner focaccia). Pour an extra tablespoon of olive oil into the pan.
5. While the dough is still in the bowl, deflate it slightly by turning the dough into itself in small sections (see video for technique).
6. Carefully pour the dough into the buttered and oiled pan. Spread the dough evenly and allow to rise, uncovered, in a warm spot until double in size; this will take anywhere between 1-4 hours, depending on the warmth of your kitchen.
7. Preheat oven to 450ºF. Pour your last tablespoon of olive oil over the dough and press your fingers into the dough, creating dimples and divots. Sprinkle flakey sea salt on top along with the last 2 teaspoons of herbs de Provence, and bake until golden brown, about 20-30 minutes.