Make this dough 1-2 days ahead of when you want to enjoy it.
Soak any produce in olive oil before adding to the top to prevent burning/drying out.
• Combine the flour, salt, and yeast in a large bowl and mix well. The bowl will need to be large to allow for the dough to rise to 2-3 times its original size.
  3 1/4 cups all-purpose flour, 1/2 tsp salt, 5 g quick rinse instant dry yeast
• Add the room temperature water (must be slightly warm, not hot) and stir with a spoon until no dry flour remains. Add ⅓ of the olive oil and mix well, maybe kneading with your hands for 1-2 minutes, until the dough is infused.
  1 3/4 cups room temperature water, 1 ⅔ tbsp Olive oil
• Cover tight with plastic wrap, then let rest at room temperature for 1 hour.
• Remove plastic wrap and, with oiled fingertips, fold the dough over itself by lifting, stretching and folding edge of dough toward the opposite side of the bowl.
• Turn the bowl and fold dough again; until you’ve made a full circle of folds around the bowl, and folded it over itself 4-6 times.
You will know the dough is ready when it is alive with fermentation and it has puffed up to 2-3 times its original size.

Baking the Focaccia

• Preheat the oven at least an hour ahead of time, to 500 F, with the rack in the middle.
• Remove the dough from the refrigerator and let it sit at room temperature for 15 minutes.
• Dust the top of the dough with flour, then gently pour and scrape it onto a lightly-floured work surface. To shape the dough, hold it with floured hands and tuck the dough underneath itself, rotating it until it forms a tight ball.
• Pour the remaining olive oil into a 10 or 12-inch cast iron skillet (or any other heavy bottom oven safe receptacle, such as a shallow dutch oven) and coat the whole inner surface including the walls and rim with your fingertips.
  3 ⅓ tbsp Olive oil
• Transfer the dough to the pan, position the seam-side of the bread down. Drizzle the top with a touch of olive oil. Cover tightly with plastic wrap and let rise at room temperature until dough is very soft and puffy and has filled the pan, for about 1 ½ hours.
• Using your fingertips, poke the surface of the dough all the way to the bottom with your fingers, to create little puckers or divots all over the bread; some bubbles may come up at this point.
• Pour the remaining olive oil over top of dough, then garnish with thyme, blue cheese, and add the pieces of the plum deep into some of the holes. Sprinkle with a generous amount of sea salt.
• Bake the focaccia for 25 to 30 minutes, or until golden brown on top. Remove from the oven, drizzle with honey and perhaps more blue cheese while still hot.
• Let it cool in the pan for 5 minutes.
• Use a thin spatula to transfer the bread to a wire rack and cool for at least 10 minutes before cutting into it.
• Serve warm or at room temperature.
This makes wonderful sandwiches, serve sliced as a side or an appetizer with oil and balsamic.
Use within 48 hours or freeze.