In a mixing bowl, combine active dry yeast, honey, and warm water heated to about 110°F. Stir gently and let the mixture sit for 10-15 minutes until frothy.

In a separate bowl, whisk together all-purpose flour and sea salt until well combined.

Combine the frothy yeast mixture with olive oil in your mixing bowl. Gradually add the dry flour mixture to the wet ingredients.

Transfer the dough to a greased bowl, cover, and let it rise for 1-2 hours until it doubles in size.

Gently punch down the dough, transfer it to a greased baking sheet, and stretch into a rectangular shape about 1/2 inch thick.

Arrange the sliced peaches into the dimples of the focaccia, drizzle with olive oil, and sprinkle with fresh basil and sea salt.

Cover the topped focaccia and let it rest for 20-30 minutes. Preheat the oven to 400°F (204°C).

Bake for 20-25 minutes until golden brown on top. Keep an eye on it for perfect doneness.

Once baked, allow the focaccia to cool slightly, then slice and serve warm.