Instructions

1. In a small bowl, combine the warm water, yeast, and honey. Stir gently and let it sit for about 5 minutes, or until the mixture becomes frothy.
2. In a large mixing bowl, combine the flour and 1 teaspoon of sea salt. Make a well in the center and pour in the yeast mixture along with 1/4 cup of olive oil.
3. Stir the mixture until a dough starts to form, then transfer it to a floured surface. Knead the dough for 5-7 minutes, or until it is smooth and elastic.
4. Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
5. Preheat the oven to 425°F (220°C).
6. Once the dough has risen, punch it down to release any air bubbles and transfer it to a greased baking sheet. Use your fingers to press the dough into a rectangle shape, about 1/2 inch thick.
7. Using your fingers, make deep indentations all over the surface of the dough. Drizzle with additional olive oil and sprinkle generously with chopped rosemary and a little more sea salt.
8. Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and crispy on the edges.
9. Remove from the oven and let it cool slightly before slicing and serving. Garnish with additional rosemary sprigs if desired.