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In a bowl, combine the warm water, instant yeast, olive oil, and honey, whisking until well mixed.
Gradually add the bread flour, starting with two cups and then incorporating a third cup, mixing until everything is combined.
Cover the bowl and let the dough rest for 15 minutes.
After 15 minutes, wet your hands and perform a set of stretch and folds on the dough.
Cover the dough again and let it rest for another 15 minutes.
Once the second 15 minutes are up, wet your hands again and do another set of stretch and folds.
Allow the dough to rest for about one to one and a half hours.
Prepare a cookie sheet by lining it with parchment paper and spreading olive oil evenly over it.
Transfer the dough onto the cookie sheet and stretch and fold it over.
Cover the dough with another pan or parchment paper and let it spread out on its own for another hour.
After an hour, check the dough and assist it in spreading out if it hasn't fully done so.
Add your preferred toppings, including extra olive oil, rosemary, and flaky sea salt.
Preheat the oven to 440 degrees Fahrenheit.
Bake the focaccia in the preheated oven for 15 minutes.