Pour the flour and yeast into a bowl and stir to combine.
Mix together the water with the honey and 3 tbsp of the oil, then gradually pour it into the flour, mixing together to create a wet and sticky dough. Bring it together in your hands and tip it on to a lightly oiled or floured surface.
Knead the dough for 3 minutes until it is a little less wet, then add your tsp of sea salt. Fold the dough over it and continue to knead until it is soft and stretchy. Put it in a clean bowl with a little oil to stop it sticking and cover with a dish towel.
Leave to proof in a warm room for an hour, or until it has doubled in size.
Meanwhile, mix together the remaining 7 tbsp olive oil and Herbes de Provence. Set aside.
Once the dough has doubled in size, punch it down and knead with a little oil for a couple of minutes.
Stretch it out on an oiled baking pan – it will spring back, but pull it out occasionally for 10 minutes as it relaxes.
Make your brine by combining the salt and water.
Using your first three fingers, push dimples all over the dough – push right down to the baking sheet! Pour over the herby oil to fill the dimples, then cover it with your brine.
Leave to rise for 20 minutes until it is puffy and light.
When you have 10 minutes left of your rise, preheat the oven to 400F/200C.
Bake the focaccia for 20-30 minutes until the surface is golden and the bread is springy.