Stir the flour and salt together in a large mixing bowl until evenly combined. prep

Mix the warm water with yeast and honey or sugar, then let it stand until bubbly and active. prep

Pour the yeast mixture and olive oil into the flour mixture and stir until a sticky dough forms with no dry spots. mix

Cover the bowl and allow the dough to rise either overnight in the refrigerator or at room temperature for several hours. prep

Bring chilled dough to room temperature if needed before handling. prep

Stretch and fold the dough over itself from opposite sides to create a layered structure. assemble

Lightly oil the bowl, return the dough seam-side down, and let it rest until relaxed. prep

Coat a parchment-lined sheet pan generously with oil to prevent sticking. prep

Transfer the dough to the pan and gently stretch it into a loose rectangle shape. assemble

Spread half of the strawberry jam evenly over the surface of the dough. assemble

Fold the dough into thirds, enclosing the jam inside, then turn seam-side down. assemble

Allow the folded dough to rest briefly before baking. prep

Heat the oven to a very hot temperature to encourage oven spring. prep

Stretch the dough to fill the pan and press dimples across the surface using oiled fingers. assemble

Bake until the focaccia is deeply golden on top and crisp underneath. bake

Spoon the remaining jam over the warm focaccia while it is fresh from the oven. finish

Whisk powdered sugar, cream or milk, and vanilla until a smooth glaze forms. mix

Drizzle the glaze over the jam and gently swirl for a marbled look. finish