Rosemary Focaccia Bread

Whisk the [[warm water]], [[honey]], and [[active dry yeast]] in a large bowl. Rest for about 5 minutes, until foamy.

Add the [[all-purpose flour]], 2 tablespoons of the [[olive oil, divided]], and the [[fine salt]]. Mix until no dry flour remains, then fold the very sticky dough over itself for 1 minute.

Cover and let rise at room temperature for 1 to 2 hours, until doubled.

Grease a 9-by-13-inch metal pan with 1 tablespoon of the [[olive oil, divided]]. With oiled hands, stretch the dough to mostly fill the pan. If it resists, rest it for 10 minutes and stretch again. Cover and rise for 45 minutes.

Heat the oven to 425°F. Dimple the dough deeply with oiled fingers. Drizzle with the remaining [[olive oil, divided]] and sprinkle with the [[fresh rosemary, chopped]] and [[flaky sea salt]].

Bake for 22 to 26 minutes, until golden brown. Cool for at least 15 minutes before slicing.