Focaccia

• In the mixing bowl of a stand mixer add the honey and warm water, stir to combine. Sprinkle the yeast on top.  Let it sit for 5 minutes.
• Combine the flour and salt in a separate bowl. Then add flour mixture to the yeast mixture and add 2 TBL of olive oil. Turn stand mixer on medium speed using a dough hook until mixture is smooth and elastic about 5-7 minutes.
• Place dough into a lightly olive oiled and swirl the dough so that it is lightly covered with the oil. Cover the bowl and let the dough rise 1 hour in a warm area.
• Pre-heat oven to 400° and lightly oil a jelly roll pan or 1/4 sheet pan.
• Remove the dough from the bowl and knead it down a few times.  Place dough in a lightly oiled jelly roll pan and spread the dough out to fit the pan. Cover it and let it rest for approximately 15 minutes.  Spread the dough again if needed.  Using your finger tips or knuckles make indentations in the dough.

Topping

• Combine the water and olive oil and lightly brush the top of dough. Sprinkle with sea salt and rosemary. Place in preheated oven for 15-20 minutes until golden.