Start by combining the lukewarm water, honey, and yeast in a medium bowl. Let it sit for about 5-10 minutes until it foams. This is a sign that your yeast is happy and ready to rise.

While that’s happening, sift the flour and combine it with salt in a large bowl.

Once your yeast mixture is foamy, create a well in the center of the flour mixture. Pour the yeast mixture and olive oil into this well. Use your hands or a wooden spoon to mix until a sticky dough forms.

Transfer the sticky dough onto a lightly floured surface. Knead it for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, you can sprinkle a little more flour.

Lightly oil a large bowl and place your dough inside, turning it to coat. Cover it with a damp kitchen towel or plastic wrap. Allow the dough to rise in a warm place until it doubles in size—this could take about 1-2 hours.

Once your dough has risen, punch it down to remove excess air. Transfer it to a greased baking sheet or a large cast-iron skillet, gently stretching it to fit the pan. Use your fingers to poke dimples all over the surface.

Cover it again and let it rest for another 30-45 minutes. This will enhance the fluffiness of your focaccia.

Preheat your oven to 425°F (220°C). While that’s heating up, drizzle olive oil over the surface of the dough. Sprinkle garlic powder, lemon zest, and rosemary on top. Finish with a generous sprinkle of coarse sea salt.

Place the focaccia in the preheated oven and bake for about 20-25 minutes, or until it’s golden brown. As the aroma fills your kitchen, take a moment to appreciate the anticipation.

Remove from the oven and let it cool on a wire rack for about 10 minutes before slicing. Enjoy it warm or at room temperature!