First, let’s roast the garlic. Preheat your oven to 400°F (200°C). Slice the top off the garlic bulbs to expose the cloves. Drizzle some olive oil on them and wrap them in aluminum foil. Roast them for about 30-35 minutes until soft and caramelized.

Once they cool, squeeze those beautiful cloves into a bowl. Mix in softened butter, chives, lemon zest, parmesan, salt, and pepper. Set this heavenly mixture aside.

In a mixing bowl, combine warm water, honey, and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy. This process is crucial as it activates the yeast, contributing to the texture of your focaccia.

In a large mixing bowl, blend the strong white bread flour and fine sea salt. Once the yeast mixture is ready, pour it into the flour alongside the olive oil. Mix until a sticky dough forms.

This dough isn’t going to be smooth at first, but that's okay. We want that stickiness; it means it's hydrating properly.

Dust a clean surface with flour and turn the dough out. Knead it for about 8-10 minutes until it becomes elastic and smooth. If it’s sticking too much, sprinkle just a bit of flour, but keep it hydrated.

Transfer the dough into a greased bowl. Cover it with a clean kitchen towel and let it rise in a warm place for about 1-2 hours, or until doubled in size.

After the dough has risen, punch it down gently to release the air. Grease a baking tray or line it with parchment paper. Place the dough into the tray and stretch it to fill it, creating dimples with your fingers.

Cover the shaped focaccia with a towel again and let it rise for another 30-45 minutes. This part enhances its fluffiness!

While the dough is resting, preheat the oven to 425°F (220°C). Once rested, drizzle your homemade garlic butter generously over the dough, making sure it seeps into every dimple. Sprinkle fresh rosemary and some extra sea salt for flavor.

Place the tray in the oven and bake for about 20-25 minutes or until golden brown and crispy on the outside. Your kitchen will smell heavenly.

Remove the focaccia from the o