Activate the yeast: In a large bowl, combine the yeast, warm water, and honey. Stir and let sit for about 2 minutes, until bubbly.

Mix the dough: Add the bread flour, whole wheat flour, olive oil, and salt. Mix until a shaggy dough forms. Cover and let rest for 30 minutes.

Stretch and fold: With wet hands, lift one edge of the dough and fold it toward the center. Rotate the bowl a quarter turn and repeat until you’ve done four folds total. Cover and refrigerate overnight.

Warm the dough: The next day, place the dough in a turned-off oven with a bowl of steaming hot water. Let sit for 30–45 minutes until the dough begins to wake up.

Prepare the pan: Generously oil a muffin tin. Divide the dough evenly among the wells, flipping each piece to coat in oil.

Final proof: Return the muffin tin to the off oven with a fresh bowl of hot water. Let proof for 90 minutes to 2 hours, until the dough is nearly overflowing the wells.

Dimple and bake: Drizzle the dough with olive oil and dimple the tops with your fingers. Preheat the oven to 450°F and bake for 25–30 minutes, until deeply golden. Cool for 30 minutes.

Make the chili butter: Whip the butter and Calabrian chilis until light and fluffy, using a mixer or by hand.

Serve the focaccia muffins warm with generous swipes of chili butter.