To a jug, add the yeast, honey and lukewarm water and allow it to rest for 5 to 10 minutes or until the mixture is frothy. If you do not see bubbles or froth, discard and start again with fresh yeast.
Add the flour, olive oil and salt to a bowl, then slowly mix in the activated yeast to the flour and knead the dough by hand or using a stand mixer with a dough hook. If you using a stand mixer, begin kneading at a low speed. Once all the flour has incorporated, increase the speed, and knead for about 10 minutes or until the dough comes together around the dough hook. It should appear elastic and smooth.
Place the dough in a large, oiled glass bowl and cover with a cloth. Place the bowl in a warm spot to prove the dough for 45 minutes or until the dough doubles in size.
Grease a baking pan with olive oil and then transfer the dough to the pan. Flip the dough to coat it with olive oil on both sides before stretching it out with your hands to even it out and cover all corners of the pan.
Cover the pan with a kitchen towel and allow it to rise for another 45 minutes or until the dough has doubled again.
Once the dough is getting closer to having doubled, preheat the oven at 230°C.
Grease your hands and press down the dough with your fingers to imprint dimples on the focaccia, sprinkle with coarse salt flakes, cherry tomatoes and olives evenly. Place the pan in the bottom rack of the oven and bake for 15 to 20 minutes.
In the meantime, mix together the Bruschetta Spice and oil. Once the focaccia is ready, brush it with the oil mixture and serve immediately.
Test the yeast first by adding it to a bowl with lukewarm water. If it does not froth,discardthemixture, and use a different packet or new yeast.
When working with yeast for the focaccia bread, make sure to use lukewarm water. Too hot will kill the yeast and too cold will not allow it to activate.
If you want the jiggly bubbles in your Focaccia, proof it overnight in the refrigerator after proofing it once. This step is optional,depending on how much time you have.