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1
In a medium bowl, stir together yeast, warm water, and honey. Let rest until yeast blooms and bubbles form on top, about 10 minutes. Stir in flour, 1/4 cup olive oil and 1 teaspoon kosher salt. Turn the dough onto a well-floured surface and knead until dough is smooth, 5 to 10 minutes. Place dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let rest in a warm place until dough doubles in size, about 1 hour.
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2
Preheat oven to 450 degrees F.
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3
Remove dough from bowl and press it into a lightly oiled 9- by 13-inch baking sheet until it touches the edges. Using your finger, poke holes all over the dough. Drizzle the dough with 2 tablespoons olive oil. Let rest until the dough becomes puffy, about 20 minutes.
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4
Heat 1 tablespoon olive oil in a large skillet set over medium heat. Add onion slices, cover and cook until onion is golden brown, stirring occasionally, about 20 minutes.
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5
Top the dough with tomato slices, caramelized onions, rosemary, Parmesan cheese, and the remaining salt. Drizzle with the remaining 2 tablespoons olive oil.
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6
Bake until the focaccia is golden brown, about 20 minutes. Remove from the oven and allow to cool on a rack. Cut into pieces and serve.
