The day before, make starter simply by mixing bread flour, water, yeast, and honey. Cover and let rest on the countertop for about 5-6 hours.
After it has tripled in volume and lots of bubbles on top, mix in the rest of the flour and the ice cold water, salt and EVO oil.
Cover and let rest for 30 minutes. Then do 1 round of stretch and folds: grab the dough stretching it out and then fold towards the center (check my highlights "tutorial focaccia" to see how I do it, it's very simply, I promise). Do this until the dough starts to resist and gets tricky to keep doing stretches.
Flip seam side down and shape into a ball.
The dough will be very wet and sticky.
Place in the fridge overnight.
The day after, take dough out of the fridge and leave in warm spot for about 90 --120 minute Layer pan with parchment paper and drizzle EVO oil abundantly.
Divide dough equally into 12 pieces.
Layer pan with parchment paper, place the dough balls in it. Gently grease the top with some extra virgin olive oil (EVO oil) and cover with plastic wrap (greasing the top of the rolls will prevent the plastic wrap from sticking onto it).
Let rest for an additional 60-90 minutes until they have doubled in size (depending on the temperature in your house).
Preheat oven at 425°F.
Grease you fingers and dimple (the famous holes in the Focaccia). Using a brush, spread the butter trying to get it in the dimples and bake for about 8-11 minutes on the bottom rack, then place pan in the middle rack and bake until golden on top, approximately 8-10 minutes, depending on the oven.
Please CHECK! Every oven is different. When done, move onto a baking rack right away, spread with additional butter if desired (while still hot) and let cool for about 10 minutes before serving.
Enjoy!