In a large mixing bowl, combine the warm water, honey, and yeast. Give it a gentle stir and let it sit for about 5-10 minutes, or until it becomes frothy.
Once the yeast is activated, add 3 tablespoons of olive oil, salt, and flour to the mixture. Using a wooden spoon, stir until the dough begins to come together.
Turn the dough out onto a lightly floured surface. Knead it for about 5 minutes until it’s smooth and elastic.
Grease a large bowl with 1 tablespoon of olive oil and place the dough inside. Cover the bowl and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or drizzle it with olive oil. Once the dough has risen, punch it down gently and transfer it to the prepared baking sheet.
In a small bowl, mix the minced garlic, thyme, rosemary, pepper, and the remaining 2 tablespoons of olive oil. Brush this mixture all over the surface of the dough.
Cover the dough again and let it rise for another 20-30 minutes.
Bake the focaccia in the preheated oven for 20-25 minutes, or until it’s golden brown and has a lovely aroma.
Once out of the oven, melt the unsalted butter and brush it over the top of the warm focaccia.
Allow the focaccia to cool on the baking sheet for a few minutes before transferring it to a wire rack. Slice and serve warm.
