In a mixing bowl, combine warm water with honey, stirring to dissolve. Sprinkle active dry yeast on top and let sit for about 10 minutes until foamy.

In a separate bowl, whisk together all-purpose flour and salt. After the yeast mixture is foamy, combine these mixtures.

Pour the foamy yeast mixture and olive oil into the flour mixture. Stir until a sticky dough forms and cover with a kitchen towel to rise until doubled, about 1 to 3 hours.

While the dough rises, melt salted butter in a small saucepan. Add minced garlic and parsley, simmer for 3-5 minutes.

Once the dough has doubled, gently fold in the garlic butter. Let the dough rest for another 15 minutes.

Grease a 9x13 inch baking pan with olive oil. Transfer the dough into the pan and stretch it to fill the corners.

Cover the pan with a towel and let it rise for 45 minutes.

Preheat the oven to 450°F. Sprinkle grated Parmesan cheese on top and create dimples in the dough. Drizzle olive oil, then bake for 18-22 minutes until golden.

Remove focaccia from the oven and let cool for 5-10 minutes before slicing and serving.