In a large bowl, whisk together the bread flour, instant yeast, and fine salt. Add the warm water, honey, and 3 tablespoons of olive oil. Stir until the dough is evenly moistened and shaggy. The dough should be sticky, not dry.

Cover the dough and let it rest in a warm spot for 30 minutes. Then perform a quick stretch-and-fold (lift the dough, stretch it up, and fold it over). Let it rest for another hour, performing another stretch-and-fold in the second hour. Repeat for 3-4 rounds, giving the dough strength and elasticity.

Butter a large baking pan, then line it with parchment paper. Drizzle 1 tablespoon of olive oil over the parchment and spread it evenly. This will help create a crisp bottom crust.

Divide the dough in half and place each portion into the prepared pans. Cover with plastic wrap and let it proof for about 30 minutes, until puffy.

Use lightly oiled fingers to dimple the dough deeply. Scatter the halved tomatoes and olives over the dough. Sprinkle with oregano, black pepper, and drizzle with a little more olive oil.

Preheat your oven to 475°F. Place the pan on the center rack.

Bake the focaccia for 15–20 minutes, or until the top is golden and crisp. The bread should rise and form large air pockets in the crumb.

Let the focaccia cool in the pan for 5 minutes. Then transfer it to a wire rack and let it cool for 30 minutes before slicing. Finish with a sprinkle of flaky sea salt for extra flavor.