I decided to skip the honey in this recipe since I find it a bit expensive for this purpose. I've made focaccia without it before, and it turned out just fine. This was my first time trying the stretch and fold method, and I was super impressed with how it contributed to the fluffiness of the bread! Usually, I'd simply make the dough and let it rest overnight, but I loved the results with this method. Adding oil to the dough on the night of making was also a new step for me.
However, I had a bit of a mishap – I forgot the parchment paper! As a result, the focaccia ended up sticking to the sides of the pan. For toppings, I blended olive oil with garlic and spread it on the focaccia, and I used chives, rosemary, sun-dried tomatoes, red and yellow bell peppers. Despite the sticking mishap, I really enjoyed the focaccia. That said, I've made similarly delicious focaccias with fewer steps, so I think I'll stick to those in the future.
