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1
Crumble the yeast in a small bowl.
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2
Add 1/2 cup warm water and the sugar and stir with your fingers until the yeast is dissolved.
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3
Set the bowl in a warm place until the yeast starts to foam and bubble, about 5 minutes.
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4
Dont let the yeast develop for more than 10 minutes, or it can become inactive.
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5
In a large bowl, stir 4 teaspoons salt into the flour.
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6
Make a hole in the middle of the flour and pour in the yeast mixture, 3/4 cup water, the 1/4 cup olive oil, and 1/2 cup of the honey.
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7
Coat your hands with olive oil and mix until you have a uniform dough.
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8
Turn the dough onto a floured board and knead for 5 minutes, then transfer the dough to a bowl and drizzle with olive oil.
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9
Cover with a damp cloth and put the bowl in a warm place until the dough doubles in size, 60 to 80 minutes.
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10
Oil a 17 by 12-inch rimmed baking sheet and coat your hands with olive oil.
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11
Turn the dough onto the baking sheet and press it out to the edges.
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12
Make dimples with your fingers all over the dough.
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13
(The dimpling helps to hold the honey and barley malt.)
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14
Press in the fruit.
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15
Cover the pan with a damp cloth and return to a warm place to rise again for 45 minutes.
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16
Preheat the oven to 425F.
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17
Combine the remaining 1/2 cup honey with the barley malt in a small saucepan and bring to a simmer over low heat.
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18
Press the dough back out to the edges of the pan if it has shrunk.
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19
Brush the warm honey mixture over the fruit and dough and sprinkle with 1 teaspoon salt.
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20
Bake the focaccia for 15 minutes.
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21
Rotate the pan and bake until the top is firm and golden, about 10 minutes.
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22
Serve warm with ricotta and honey if desired.
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23
The focaccia is best eaten the day it is made.
