Whisk one ¼-oz. envelope active dry yeast, 2 tsp. honey, and 2½ cups lukewarm water in a medium bowl and let sit 5 minutes (it should foam or at least get creamy).

Add 5 cups all-purpose flour and 5 tsp. Diamond Crystal salt and mix until a shaggy dough forms.

Pour 4 Tbsp. extra-virgin olive oil into a big bowl. Transfer dough to bowl and turn to coat in oil. Cover and chill until doubled in size, at least 8 hours.

Generously butter a baking pan and pour 1 Tbsp. extra-virgin olive oil into the center. Transfer the dough to the prepared pan, let rise until doubled, at least 1½ hours.

Preheat the oven to 450°. Dimple focaccia and drizzle with remaining 1 Tbsp. extra-virgin olive oil and sprinkle with flaky sea salt. Bake until puffed and golden brown, 20-30 minutes.