Proof the yeast by dissolving the yeast and honey in the warm water. Stir and leave to rest for about 5 minutes.
In a separate bowl, add the flour, 3 tbsp of olive oil, salt, and the proofed yeast and mix with a rubber spatula until a wet and shaggy dough forms.
Pour the 2 Tbsp. of olive oil into a 9 by 13 pan. Transfer the dough to the pan and turn the dough to coat in oil. Then gently stretch out the dough to fill the baking pan.
Cover with a plastic wrap and leave to rise in a warm place for one hour or till doubled in size. The dough should look well and alive and not limp.
While the dough is resting, mince the garlic and mix with the olive oil in a small saucepan over low heat for 3 to 5 minutes. Remove from heat and stir in the rosemary.
Poke the focaccia all over with your fingers. Be sure your fingers reach all the way to the bottom of the pan without deflating the dough. Drizzle about 1 Tbsp. of rosemary-garlic-olive oil and sprinkle with sea salt.
Place the focaccia in a 425F degrees preheated oven and bake for 20–30 minutes or until golden brown.
Remove from pan and brush the surface with the remaining rosemary-garlic-olive oil. Leave to cool down completely before slicing into squares or rectangles.