4 C. whole wheat flour
1 1/4 tsp. salt
1 1/4 tsp. instant yeast
2 C. plus 2 T. room-temperature water
1 1/2 tsp. honey
1 1/2 T. olive oil
Place all ingredients except the olive oil in a bowl and mix for 2 to 3 minutes. The dough will be sticky but smooth. Add the olive oil and mix for another 15 seconds, long enough only to coat the dough. Let the dough rest in the bowl for 5 minutes, uncovered, and then mix again for 1 minute.
Prepare a 17x12-inch sheet pan, lining it with parchment paper and oil. Transfer the ball of dough to the pan and rub the top of the dough with olive oil. Then use the palms of your hands to flatten it. It will only cover about half of the pan. Cover and seal the pan with plastic wrap and refrigerate overnight.
The next day (or within 3 days), remove the pan from the refrigerator about 4 hours before you plan to bake. Drizzle olive oil over the top of the dough. Use your fingertips to press out the dough, starting from the center of the pan and moving out to all four corners, creating dimples as you press.
Loosely cover the dough with the plastic wrap and let it rest at room temperature for about 20 minutes. Repeat the pressing and dimpling as before.
The third dimpling will probably complete the job. The dough will probably be about 1⁄3 to 1⁄2 inch thick and come less than halfway to the top of the pan. Again, cover the dough loosely and let rise at room temperature until it comes just to the top of the pan, about 2 to 3 hours.
For pizza, prepare your toppings and preheat the oven to 500°; preheating will take at least 30 minutes. Top the focaccia as desired, except for cheese, and place it in the oven. Reduce the heat to 450° and bake for 15 minutes.
Rotate the pan and continue baking 12 to 15 minutes longer, until caramelized to a light brown color on the bottom and the top. Add any cheeses during the last 3 minutes of baking.
Let cool for at least 10 minutes before cutting and serving.