In a large mixing bowl, whisk together lukewarm water, active dry yeast, and hot honey. Let it sit for 5 minutes until the yeast has dissolved and the water is creamy.
Then, add the flour and green goddess seasoning to the bowl and stir together until all of the liquid is absorbed by the flour. Mix with a rubber spatula until a shaggy dough forms.
In a clean mixing bowl, use a rubber spatula to spread 2 tablespoons of pesto and 1 tablespoon of olive oil all around the bowl. Let rise for 2 hours.
Knead dough then transfer the dough to a buttered pan. The bread will spread to the edges of the pan. Let the dough rise again in a warm spot for about 1-2 hours.
Use your fingers (like you’re aggressively typing or playing an instrument) to create deep depressions in the dough.
Sprinkle the bread with sea salt before baking. Bake for 25-30 minutes or until the focaccia is puffed and golden brown. Top with fresh parmesan and enjoy!
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