1. In a medium bowl, combine the flour, instant yeast, and salt. Add the honey, lukewarm water, and 1 tablespoon olive oil. Stir until a sticky, shaggy dough forms and no dry flour remains.
2. Cover and let rise in a warm place for 60–90 minutes, or until noticeably puffy and nearly doubled.
3. Lightly oil two small oven-safe dishes. With oiled hands, divide the dough and gently stretch one portion into each dish. If it springs back, rest it for 5 minutes and try again.
4. Cover loosely and let rise for 20–30 minutes, until soft and puffy. Meanwhile, preheat the oven to 425°F.
5. Mix the topping oil, rosemary, and optional garlic powder. Drizzle over the dough, then press gentle dimples into the surface with oiled fingertips. Sprinkle with flaky salt and optional black pepper.
6. Bake for 15–20 minutes, until golden and cooked through. Rest in the dishes for a few minutes, transfer to a wire rack, and cool briefly before serving.

Storage: Cool completely and store plain focaccia covered at room temperature for up to 2 days, or freeze well wrapped for up to 2 months. Reheat at 350°F for 5–8 minutes. Refrigerate promptly if using perishable toppings.