• Overnight Prep: Whisk together yeast, sugar (or honey), and warm water in a large bowl. Let sit for 5 minutes until mixture is foamy and fragrant.

  *It should smell like beer.
• Add flour and salt. Mix by hand until a shaggy dough forms and there are no longer any dry streaks of flour.

  *The dough will look rough. That’s perfect.
• Overnight Rest: Pour 3 tablespoons olive oil into a large bowl or container that fits in your fridge. Transfer dough to oiled bowl. Cover and refrigerate for at least 8 hours, up to 24 hours.

• Prepare the pan: Generously butter a 18x13-inch rimming baking sheet. Pour remaining one tablespoon oil pan. Spread oil.
• Shape dough: Transfer chilled dough to prepared pan. Use your hands to gather edge of the dough, lift it up and bring edge to center of dough. Repeat until you’ve rotated around the enter dough.
• Turn dough over to reveal smooth surface bottom. Let dough rise, uncovered in a warm area until dough has doubled in size and covers most of the pan surface (about 90 minutes to four hours, depending on ambient temperature).
• Bake: Place rack in center of oven. Preheat oven to 400 degrees F. Lightly oil your fingers. Dimple dough all over with your fingers, making sure you touch the bottom of the pan.

  *If desired, top dough with sliced tomatoes and grated Parmesan cheese.
• Bake for 20-25 minutes until focaccia is golden brown and fragrant. Sprinkle flakey sea salt or additional freshly grated Parmesan cheese on top.
• Let rest in pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.  Slice in half to build sandwiches.

Assemble the Sandwich:

• Slice focaccia in half horizontally to create a top and bottom piece. Spread pesto on top portion. Layer provolone, tomatoes, grilled zucchini and crispy bacon on bottom piece. Close sandwich and enjoy.