In a large bowl of a stand mixer, add the yeast and water. Stir in 1 teaspoon of the honey and let stand until the yeast softens and bubbles, about 5 minutes.
Mix in the remaining honey, 4 tablespoons olive oil, and salt.
Add 5 cups of the flour and beat with the paddle attachment on medium speed until dough is elastic and pulls away from the sides of the bowl, about 5 minutes. Stir in about 1/2 cup more flour to make a soft dough.
Switch to dough hook attachment. Knead until smooth and elastic, about 15 minutes, adding just enough of the remaining flour to prevent the dough from sticking.
Place the dough in a large greased bowl, cover and let rise until doubled in volume, about 1 hour.
Punch down the dough. Cover with the inverted bowl and let rest for 10 minutes. Divide the dough in half. Roll and stretch each portion into a rectangle. Place on a quarter-sheet pan. Dimple the dough and brush with the remaining 2 Tbs. olive oil. Let stand until dough looks puffy, about 15 minutes.
Position oven racks in the top and bottom thirds of the oven, and heat the oven to 425°F. Bake the focaccia until golden brown, 15 to 20 minutes, switching the pan from top to bottom racks halfway through baking. Top and cut as you’d like, and serve warm.