Instructions

1. For the dough, dissolve the honey and active dry yeast in the water and allow to sit until creamy and lightly foamy, about 5 minutes. In a medium bowl, combine the flour and salt. Add the water and yeast mixture along with the olive oil, and mix with a rubber spatula until it comes together into a rough dough. Pour the dough onto a lightly floured counter and knead for about 3 minutes. The dough will be very sticky and soft. Use a bench scraper if you have it, and keep your hands floured to avoid adding too much extra flour to the dough. Form the dough into a loose ball. (You can also do this step in a stand mixer with a dough hook attachment.)
2. Add one tablespoon of olive oil to a large bowl. Place the dough ball in the bowl, making sure the dough is coated in the oil by rolling it around. Cover the bowl with plastic wrap and allow the dough to rise until doubled in size, about 1 hour and 30 minutes.
3. Oil a 12x9 inch rimmed baking sheet with the 2 tablespoons of olive oil. Place the risen dough in the pan. Spread the dough to cover the bottom of the pan, using your fingers to create dimples as you spread the dough. If the top of the focaccia dough doesn't have a slick sheen of olive oil, drizzle a touch more on top, and cover with plastic wrap. Allow to rise until it fills the pan, another 1 hour and 30 minutes.
4. Meanwhile, preheat the oven to 450 degrees F. Place a rack in the center of the oven.
5. Gentle press your fingers into the focaccia dough all over to dimple it evenly. Bake the focaccia for roughly 20 minutes, rotating it once at the halfway mark. Remove from the oven to a wire rack. Cool the focaccia in the pan for 10 minutes.
6. When you are ready to serve, slice the focaccia into 12 even squares. Top each square evenly with burrata, flakey sea salt, and a slice of prosciutto. If you are making the focaccia ahead of time, warm it up in the oven for about 5 minutes before slicing and topping so it can be served warm.