Preheat the oven to 400°.

Proof the yeast: Put the warm water, yeast, and honey into the mixing bowl for your stand mixer.

After the yeast bubbles up, it's ready to use.

Add the flour to the mixing bowl. Use a spatula to moisten the dry ingredients.

Attach the dough hook to your stand mixer. Mix the dough for about four to five minutes, or until a ball forms.

Stop the mixer; add the parmesan cheese and herbs. Restart the mixer for one more minute, or until you incorporate the herbs evenly.

Firmly over the dough with a sheet of plastic wrap. Let rise in a cool, draft-free spot for 20 minutes. The dough will roughly double in size.

Coat the baking sheet with a couple of tablespoons of extra virgin olive oil. Press the dough into the baking sheet, stretching it as you go. Pierce the dough with a fork to prevent air bubbles. Pour the remaining olive oil over the bread and shake on a little extra parmesan cheese.

Bake the focaccia bread for 30 minutes. It looks similar to pizza dough, but it will be thicker and taller.

When you have a light golden brown finish, remove from the oven. Let it cool and cut into pieces. Enjoy!