Focaccia bread

This is an easy recipe that fits with a variety of meals. Sometimes we eat the Focaccia bread just by it self, depending on with what you top it with.
Today we made Pasta and Pesto and I thought fit perfect with that.

Focaccia Bread:

2/3 cup warm water ( remember, warm not scalding )
1 pkg. dry active yeast
1/2 tsp. honey
2 cups flour
1/2 tsp. salt
4 tbs. olive oil ( 2 tbs. for the dough and 2 tbs. for the top.)
 Toppings:
Anything you like
(coarse salt, onions, olives, caraway, sun dried tomatoes, rosemary, fennel seeds and so on......)

Dissolve the yeast in warm water with honey and wait for it to activate ( bubble ), that way you are sure the yeast is still fresh. Then add the flour, salt and 2 tbs. of the olive oil. Knead well, if the dough is sticky, add a little flour and knead until it is nice and soft. Place in an oiled bowl and let it rise until double in size.
After the dough has risen, punch it down and pull it into a rectangle and place it on a parchment lined baking sheet. Push little dimples in your bread with your fingers. Drizzle the remaining 2 tbs. of olive oil on your bread. Now you can top it with whatever you like.
I used coarse salt and onions.
Bake at 400F for about 15 minutes or until the bread has a nice golden color.