In a small bowl, whisk yeast into lukewarm water until dissolved and frothy (if your yeast doesn’t fully dissolve or get frothy, that means it is dead; throw it out and get fresh yeast).

In the bowl of your stand mixer, combine flours, olive oil, and honey. Add yeast and mix with the paddle attachment until just incorporated; add salt, then switch to the dough hook and knead on low speed for 5 minutes or until smooth and still slightly tacky. Turn out dough onto a lightly floured surface and knead once or twice, forming dough into a smooth ball.

Pour a glug or two of olive oil into the mixing bowl and roll dough ball in the oil until coated. Cover lightly with plastic wrap or a clean kitchen towel and let rest in a warm place for 30 minutes until noticeably puffed.

Generously oil a non-stick quarter sheet pan. Turn out dough onto pan and press out into a rectangle. Fold in half lengthwise, then fold in half crosswise, then fold in half once more to form a rectangle. Turn 90º so long side of rectangle is parallel to the long side of the sheet pan. Cover loosely with plastic wrap and set in a warm place to rise until doubled in size, about 1 hour.

Remove plastic wrap, then press out dough once again to fill the entire sheet pan at an even thickness. Poke your fingers down into the dough to form indentations, pressing out your fingers and moving your hands to tear up the dough a little bit (no need to be gentle with this, you want the craggy texture and it’s ok if you tear holes clear thorough the dough). Drizzle generously with a few tablespoons of olive oil, spreading the oil out with your hands to fairly evenly coat the surface of the dough.

Bake focaccia for 20 to 25 minutes or until top is light golden brown and the bread sounds hollow when tapped. Remove from oven and let cool for 10 minutes before lifting from pan and slicing into pieces; serve warm.