In a large mixing bowl, combine 1 cup of warm water with 1 tablespoon of honey or sugar. Sprinkle 2 teaspoons of active dry yeast over the top and let it sit for 5-10 minutes until foamy.

In a separate bowl, whisk together 3 cups of all-purpose flour and 1 teaspoon of salt.

Pour the foamy yeast mixture and 2 tablespoons of extra virgin olive oil into the bowl with the flour mixture. Stir with a wooden spoon until a sticky dough forms.

Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1-3 hours, or until it doubles in size.

In a small saucepan, melt 1/4 cup of salted butter, add 4 cloves of minced garlic and optional chopped parsley, and simmer for about 2-3 minutes until fragrant.

Once the dough has risen, pour the garlic butter over it and gently fold and stretch the dough to incorporate.

Generously grease a 9x13 inch baking pan with olive oil and transfer the dough into the greased pan, stretching it to fit nicely.

Cover the pan and let it rise for an additional 45 minutes.

Preheat your oven to 450°F (232°C).

Once risen, sprinkle the dough with optional grated Parmesan cheese and drizzle more olive oil over the top.

Bake the focaccia for 18-22 minutes until golden brown.

Let the focaccia cool in the pan for 10-15 minutes before slicing and serving.