Combine yeast, honey, and 2 1/2 cups of lukewarm water in a bowl. Let sit for 5 minutes.

Add flour and salt. Mix until dough begins to form and no dry streaks remain.

In a large bowl, pour 4 tbsp of olive oil in the bottom of the bowl. Transfer the dough to the bowl. Cover with plastic wrap. Refrigerate until dough doubles in size (8 to 24 hours - I left mine overnight).

After dough has doubled, butter a 13x9 baking dish or large cast iron skillet (depends which shape you want your focaccia to be). Before transferring dough, gather the edges of dough in the bowl and lift over and into center of bowl. You're trying to make a rough ball without deflating the dough. Once you've made a rough ball, transfer the dough to your baking dish/cast iron. Place the dough in a warm spot and let rise again for another 1 1/2 to 4 hours.

Preheat the oven to 450 degrees.

Once the dough has risen the 2nd time, make deep indentations with your fingers all over the dough. Drizzle with olive oil and garlic oil (my preference) and sprinkle with sea salt. Bake for 25 minutes until top of bread is golden.

Remove from oven and pour 4 tbsp of melted butter over the top. You may also top it with extra salt, Italian seasoning, garlic powder, minced garlic, or fresh herbs.