Combine the warm water, yeast and honey in a small bowl. Mix everything and set aside until the yeast is bubbling about 5-10 minutes.
Next, add 1 tablespoon of olive oil, the flour, salt and mix with a wooden spoon.
Mix the dough until you form a semi smooth ball. The dough will be sticky so do not worry. Depending on the brand and type of flour, you need to add additional 3 tablespoons of water or flour.
Note: You are looking for a semi sticky dough that you can form into a dough ball.
Pour ¼ cup of the olive oil over the dough and cover the bowl with plastic wrap and place in the fridge to rise overnight. You can also make this bread the day of and place in a warm place to rise for about 12-24 hours.
When the dough has risen and doubled in size, grease a baking sheet generously with olive oil. The size of the baking sheet depends on how thick you would like the bread to be. Feel free to use any size you would like. The baking time will differ though. I used a 9×13-inch pan.
Place the dough in the pan and drizzle some olive oil on top and begin pressing it out to fit the dough size of the pan.
Cover the pan and place the dough in a warm place until it has doubled in size, about 1 hour.
While the dough is rising for the second time, preheat the oven to 425 degrees F.
Once the dough has risen, drizzle a little of olive oil on top and using your clean fingers, dimple the dough. Then, sprinkle the top of the focaccia with some coarse sea salt.
Bake the dough until the top is golden brown, about 20 minutes.
While the bread is baking, prepare the garlic herb butter spread.
Remove the focaccia from the oven and spread the butter herb garlic mixture all over the focaccia.
Place the focaccia back in the oven to finish baking for another 15 minutes or until golden brown on top.
Remove the focaccia from the oven and sprinkle some freshly grated parmesan and allow the bread to cool before cutting into.
Enjoy!
