Place the water, yeast, and honey in a large bowl. Mix slightly and set aside for five minutes or until it froths or bubbles start forming. (If you don’t see any bubbles, it means your yeast isn’t good and you have to start again.)

Add the kosher salt and flour to the yeast mixture and mix everything together with a rubber spatula or wooden spoon until a dough-like consistency forms. This should only take a minute; you don’t want to overwork the dough.

Place three tablespoons olive oil in another large bowl and transfer the dough. Turn the dough over so that the dough and the sides of the bowl are fully coated in oil (leave the dough as is; there’s no need to make a ball). Cover the bowl well with plastic wrap and refrigerate for eight hours or overnight.

The next day, spray a 9×13-inch (23×33-centimeter) baking dish with cooking spray or coat it with pareve butter.

Remove the dough from the fridge and transfer to the baking dish. Coat the

dough with two tablespoons olive oil.

Using your hands, fold in each side of the dough to create a smooth ball of dough. Flip the dough, cover it with a kitchen towel, and set it aside in a warm spot. Allow the dough to double in size; this should take about two

hours. Confirm that your dough is ready to use by pressing your finger into the dough. It should spring back slowly, leaving an indent.

Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).

Pour the remaining olive oil over the dough, and using your fingers, press the dough in, making little dimples over the dough while stretching it to meet the edges of the pan.

Place the pan in the oven and bake for 25–30 minutes or until golden brown.

Remove from the oven and allow to cool slightly before cutting. Yields 6 squares.

Place all ingredients in a 32-ounce (910-gram) container.

Place an immersion blender in the container until you hit the bottom, then slowly blend while lifting the stick out until everything is emulsified.

Seal the container well and store in the refrigerator for up to 10 days.

Slice the focaccia into even squares with a sharp knife. Then, slice each square down the middle to create two halves.

Smear the aioli on one half, top with a slice of tomato, followed by the deli meat and then the greens. Cover with the other piece of bread.

Wrap parchment paper around the sandwich and tuck the open end underneath it. Using the sharp knife, slice the sandwich in half diagonally. Drizzle the top with a drop more aioli and serve. Yields 6 sandwiches.