In a large mixing bowl, combine 2-1/2 cups of warm water with 2-1/4 teaspoons of yeast and 1 tablespoon of honey. Whisk gently until dissolved. Allow to sit for 5-10 minutes until frothy.
In another bowl, mix 5 cups of flour and 1 tablespoon of salt together.
Gradually add the flour mixture to the yeast mixture, stirring until a shaggy dough forms.
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
Grease a large bowl with 2 tablespoons of olive oil, place the dough inside, and cover. Let it rise in a warm place for 1-2 hours until doubled in size.
Grease your baking pan with the remaining olive oil.
Gently punch down the dough, transfer to the baking pan, and stretch to fit, creating dimples on the surface.
In a small bowl, melt 1 tablespoon of butter and mix with garlic, herbs, and pepper. Brush over the dough and sprinkle with flaky sea salt.
Cover the pan and allow the dough to rise for another 30-45 minutes.
Preheat your oven to 425°F (220°C).
Bake the focaccia for about 20-25 minutes until golden brown.
Remove from the oven, brush with remaining melted butter, cool for 10 minutes, then slice and serve.
