Mix the yeast, honey, and water together in a large bowl. Allow to sit for 5-10 minutes until the mixture gets foamy and yeasty. If your yeast doesn't foam at all at this point, toss it out and try different yeast.

Add the flour and salt to the bowl, and mix everything with a large spoon or spatula until a rough dough forms. The dough may still seem wet and lumpy, but it should hold together.

Drizzle about 2 tbsp of olive oil on top of the dough, and gently turn the dough in the oil so it’s coated. Cover the bowl with plastic wrap and chill in the fridge overnight (8-24 hours), or, if you're in a hurry, on the counter for at least four hours. The dough will double in size.

Meanwhile, prepare the garlic butter by melting the butter in a small pan over medium heat. Add the minced parsley and garlic. Cook for about 1-2 minutes. You just want to wilt the parsley and soften the garlic a bit, but be careful not to burn it. Remove the pan from heat and allow it to cool slightly. Transfer the garlic butter to a bowl and set aside.

Grease an 8x8 baking dish with butter. Set aside.

Once the dough is risen, drizzle an additional 2 tbsp of olive oil on the dough and give the dough a quick knead to deflate it in the bowl.

Turn the dough out onto a lightly oiled counter. Pat it into a rough rectangle (the dough will still be a little sticky).

Using a sharp knife or bench scraper, divide the dough in half, and then cut six pieces from each half for a total of twelve pieces of dough.

Allow the dough to rise, covered, for about 2 hours.

Meanwhile, preheat the oven to 450 F degrees.

Oil your hands and poke deep holes all over the dough. Don’t be shy–you want there to be lots of holes that touch the bottom of the pan!

Bake the bread for about 15 minutes. Remove the focaccia from the oven and sprinkle the mozzarella on top. Return to the oven and bake for 15 more minutes, until golden brown.

Brush the hot focaccia with leftover garlic butter and sprinkle with the finishing salt.