In a mixing bowl, combine the warm water and honey. Sprinkle the yeast over the top and let it sit for about 5-10 minutes, until it becomes frothy.
Add the flour, salt, and 1 tablespoon of olive oil to the yeast mixture. Use a whisk or a wooden spoon to combine the ingredients until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.
Place the kneaded dough in a greased bowl, cover it with plastic wrap or a towel, and let it rise in a warm place until it doubles in size (about 1-2 hours).
While the dough is rising, oil a baking sheet with 1/4 cup of extra virgin olive oil, ensuring it’s evenly coated.
Once the dough has doubled, gently punch it down to release the air. Transfer it to the prepared baking sheet and stretch it out to fit the pan.
Using your fingers, create deep dimples all over the surface of the dough.
In a small bowl, combine the 2 tablespoons of olive oil, minced garlic, 2 tablespoons of water, and 1/2 teaspoon of salt. Brush this mixture generously over the dough.
Sprinkle the finely chopped rosemary over the top, and then finish with a sprinkle of kosher salt or flaky salt.
Cover the dough again and let it rise for another 30-45 minutes until puffy.
Preheat your oven to 425°F (220°C). Once the dough has risen, bake for 20-25 minutes, or until it’s golden brown.
Remove the Focaccia from the oven and let it cool slightly in the pan before transferring it to a wire rack. Cut into squares or strips and serve warm or at room temperature.
