Mix the yeast, honey (or sugar), and water together in a large bowl. Allow to sit for 5-10 minutes until the mixture gets foamy and yeasty.

Add the flour and salt to the bowl, and mix everything with a large spoon or spatula until a shaggy dough forms. The dough may seem wet, but it should still hold together.

Drizzle about 2 tbsp of olive oil on top of the dough, and gently turn the dough in the oil so it’s coated. Cover the bowl with plastic wrap and chill in the fridge overnight, at least 8 hours. The dough will double in size.

The next day, drizzle an additional 2 tbsp of olive oil on the dough and give the dough a quick knead to deflate it in the bowl.

Grease a 9x16 baking pan with olive oil, and transfer the dough to the baking pan. Allow the dough to rise, uncovered, for about 2 hours at room temperature. The dough will slowly spread to fit the pan, and double in size.

Meanwhile, preheat the oven to 450 F degrees.

Oil your hands and poke deep holes all over the top of the focaccia. Don’t be shy–you want there to be lots of holes that touch the bottom of the pan!

Sprinkle the dough with the corn kernels, shallots, dollops of ricotta, and grated parmesan. Bake the focaccia for about 25-30 minutes, until golden brown.

Brush with additional olive oil, and sprinkle with flaky sea salt and parsley, to garnish.