In a large bowl, combine 2 cups of warm water with the honey or granulated sugar and stir until dissolved. Sprinkle in the active dry yeast, stir gently, and set the mixture aside for about 10 minutes, or until it becomes foamy and has doubled in size.

In a separate large mixing bowl, mix together the all-purpose flour and salt to distribute evenly. Pour the foamy yeast mixture from Step 1 into the flour, then add 1 tablespoon of extra virgin olive oil. Mix until a sticky dough forms, cover the bowl, and set aside in a warm spot for the first rise. Allow the dough to rise until doubled in size, which can take 1 to 3 hours depending on the temperature.

Near the end of the first rise, melt the salted butter in a pan over low heat. Add the minced or grated garlic and chopped parsley, then gently simmer to infuse the butter with the flavors. I like to let the butter cook just until fragrant, so the garlic doesn’t burn.

Once the dough has completed its first rise, remove the cover and, with oiled hands, gently scrape down the sides of the dough in the bowl. Pour the slightly cooled garlic butter from Step 3 all over the dough. Using the 'pick-up, fold-in' method, pivot the bowl as you stretch and fold the dough 8 times to build structure. Cover the bowl and let the dough rest for another 15 minutes for a second, shorter rise to relax the gluten.

Generously grease a 9x13 inch pan with extra virgin olive oil. Pour in 4 to 6 tablespoons of olive oil to coat the bottom, then carefully transfer the dough from Step 4 to the pan. Gently stretch the dough to fit, avoiding tearing or forcing it. Cover and let the dough rise for 45 minutes for the third and final proof.

After the final rise, sprinkle the grated Parmesan cheese and any desired seasonings over the dough, then drizzle with another 4 to 6 tablespoons of extra virgin olive oil. With clean, oiled fingers, dimple the dough by pressing your fingertips into it to create characteristic indentations. Preheat your oven to 450°F (232°C) and bake the focaccia for 18 to 22 minutes, until golden brown and crisp on top. For an extra layer of flavor, I sometimes add a bit more olive oil right after baking.

Remove the focaccia from the oven and allow it to cool for 10 to 15 minutes before slicing. Serve warm or at room temperature, and enjoy the deliciously fluffy bread!