Stir together the flour, yeast and salt in a medium bowl. Make a well in the middle and pour in the water, honey and oil. Stir with a spatula to combine and then cover and let rise somewhere warm for 4 - 5 hours until doubled in size.
Coat the base of 9 x 13 inch pan with oil. Spread the dough out over the base of the pan so that it fills about 3/4 of the pan. Let it sit for 10 minutes and then stretch it again if it’s shrunk back a bit.
Cover the pan with a chopping board or a second pan and let it rise for 1 - 1.5 hours.
When the dough has been rising for 45 minutes preheat the oven to 425°F.
Combine the brine ingredients and mix until the salt has dissolved.
When the dough is ready press your fingers into the dough to make indentations all over the surface. Drizzle the brine all over the surface as evenly as possible.
Bake the focaccia for 20-25 minutes until golden brown and then brush the surface with 1 tablespoon of olive oil.