In a very large bowl, mix together the bread flour, all-purpose flour, salt, and yeast until well combined.

In another bowl, combine the honey, olive oil, and lukewarm water, then pour this mixture into the flour.

Use a dough whisk or wooden spoon to mix the dough until no dry bits remain.

Cover the bowl with a dish towel and let the dough relax for 5 minutes to hydrate.

Wet your hands, go halfway under the dough, lift it up, and fold it over itself. Rotate the bowl a quarter turn and repeat. Do this for a total of 4 folds, resting for 5 minutes in between.

Complete two more series of folds and rests for a total of three folding sessions.

Drizzle the dough with olive oil, ensuring it is fully coated. Cover with plastic wrap and refrigerate for a minimum of 12 hours or up to 3 days.

Generously oil a 9×13” metal pan. Turn the chilled dough out into the pan and gently fold the edges under to form a rectangle.

Use your fingers to gently spread the dough into the corners of the pan. Drizzle more olive oil on top to prevent any drying.

Allow the dough to sit in a warm place for about 2-3 hours until it is airy and fills the pan completely.

Once the dough has risen, preheat the oven to 450℉.

Spoon dollops of pesto across the surface of the dough, then use your fingers to press it down into the dough, allowing for dimples and bubbles to form.

Finish by sprinkling flaky sea salt across the top.

Bake the focaccia for 25-30 minutes until golden brown and fragrant.

Use a spatula to remove the bread from the pan and transfer it to a wire rack to cool for a few minutes.

Slice with a serrated knife and enjoy!