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.

Add the flour and salt to the bowl, and mix everything with a large spoon or spatula until a rough dough forms. The dough will be thick like cement. That's ok!

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, at least 8 hours. The dough will double in size.

The next day, 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.

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.

Grease a muffin pan with olive oil. Roll the dough into balls and place in the muffin tins.

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

Meanwhile, prepare the Rosemary Garlic Topping by heating the olive oil in a small pan over medium heat. Once the oil is shimmering, turn off the heat and add the minced rosemary and garlic. Remove the pan from the heat and gently swirl it around to quickly cook the rosemary and garlic. This should only take a minute. If it starts to burn, transfer the mixture to a bowl.

Preheat the oven to 450 F degrees.

Oil your hands and poke deep holes all over the top of the dough.

Drizzle spoonfuls of the rosemary garlic topping evenly over the dough.

Bake for about 20-25 minutes, or until the tops are golden brown.

Brush the hot focaccia muffins with melted butter and sprinkle with the finishing salt.