Instructions:

Activate the Yeast: In a bowl, whisk together the lukewarm water and dried yeast. Let it sit for 5-10 minutes until it becomes frothy.

Prepare the Dough: Add the flour, honey, and salt to the yeast mixture. Mix until a shaggy dough forms. Add the olive oil and knead until the dough is smooth and elastic, about 10 minutes.

First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.

Shape the Focaccia: Preheat your oven to 220°C (425°F). Drizzle olive oil generously on a baking sheet. Transfer the dough to the sheet, pressing it out to fit the pan. Use your fingers to create dimples all over the surface.

Second Rise: Cover the dough and let it rest for 20-30 minutes to relax the gluten.

Add Toppings: Drizzle the dough with water and olive oil. Sprinkle with coarse salt and any optional toppings like rosemary, onions, olives, or tomatoes.

Bake: Place the focaccia in the preheated oven and bake for 20-25 minutes, or until the crust is golden brown.

Cool and Serve: Remove from the oven, let it cool slightly, then slice and serve.

Variations and Tips:

Toppings: Customize your focaccia with ingredients like caramelized onions, sun-dried tomatoes, or grated Parmesan.

Flour: For a chewier texture, consider using bread flour instead of all-purpose flour.

Dietary Needs: To make the focaccia vegan, ensure all toppings are plant-based.

Storage: Store leftover focaccia in an airtight container at room temperature for up to 2 days.