Mix the yeast, flour and salt in a bowl.
Add the oil, honey and water, and mix into a smooth dough. The dough is still sticky but it should.
Cover the bowl with a cloth and leave the dough to raise for 30 minutes somewhere warm.
Cover an oven tray/dish (25 x 35 cm) with a baking parchment. Oil the baking parchment generously with (olive) oil.
Pour the dough into the dish and spread the dough across the bottom, for example using well floured fingers. Let the dough raise for another 30 minutes.
Heat the oven to 250 ° C.
Once the focaccia has raised, sprinkle generously with olive oil and add the olives. Press the olives slightly into the dough. Sprinkle rosmary and salt on top.
Bake for 10-12 minutes until golden. Let the focaccia cool slightly.
