5 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt
6 Tbsp. extra-virgin olive oil, divided, plus more for hands
4 Tbsp. unsalted butter, plus more for pan
Flaky sea salt
2–4 garlic cloves
2 large sweet bell peppers (seeded and cut 1 inch pieces)
1 pound asparagus, trimmed and shaved
3 large heirloom tomatoes, halved
1 large zucchini, ribboned
2 tablespoon extra virgin olive oil
1 teaspoon dried Zataar seasoning
Salt and pepper to taste
In a medium bowl, active dry yeast, honey, and lukewarm water and let sit for 5 minutes (it should foam or at least get creamy; if it doesn’t your yeast is dead and you should start again—check the expiration date!)
Add flour and salt and mix with a rubber spatula until a shaggy dough forms and no dry streaks remain.
Pour extra-virgin olive oil into a big bowl, & transfer dough to bowl and turn to coat in oil.
Cover with plastic wrap and chill until dough is doubled in size (it should look very bubbly and alive), let it rise at room temperature until doubled in size, 3–4 hours.
Generously butter a 18x13" rimmed baking sheet for focaccia. Pour extra-virgin olive oil into center of pan.
Keeping the dough in the bowl and using a fork in each hand, gather up edges of dough farthest from you and lift up and over into center of bowl. Give the bowl a quarter turn and repeat process.
Do this 2 more times; you want to deflate dough while you form it into a rough ball.
Transfer dough to prepared pan.
Pour any oil left in bowl over and turn dough to coat it in oil.
Let rise, uncovered, in a dry, warm spot until doubled in size, at least 1½ hours and up to 4 hours.
Place a rack in middle of oven; preheat to 450°.
To see if the dough is ready, poke it with your finger. It should spring back slowly, leaving a small visible indentation. If it springs back quickly, the dough isn’t ready.
Lightly oil your hands. Dimple focaccia all over with your fingers and reach your fingers all the way to the bottom of the pan.
Arrange prepped vegetables on the focaccia dough in a unique design.
Drizzle extra-virgin olive oil and sprinkle with flaky sea salt, and za'atar seasoning.
Bake focaccia until puffed and golden brown all over, 20–30 minutes.