1. In a bowl, combine warm water and honey. Add yeast and let it sit for 5-10 minutes until foamy.
2. In the bowl of a stand mixer bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture and 2 tbsp of olive oil. With dough hook attached, mix on medium low until shaggy. Add roasted garlic.
3. Increase speed to medium high and knead 3-5 minutes. Dough should be smooth and pull cleanly from the sides of the bowl.
4. Add dough to a lightly oiled bowl, cover with plastic wrap and place in a warm place for 1-2 hours, or until doubled in size. For added flavor, refrigerate overnight. Remove from the fridge and let come to room temperature for about an hour before moving to the next step.
5. Generously oil the bottom and sides of a cast iron casserole pan with ¼ cup olive oil. This will help create a crispy crust.
6. Punch down the risen dough and transfer it to the cast iron baking pan. Gently stretch and press the dough to fit the pan evenly. Let it rest for 15-20 minutes to relax and expand.
7. While the dough is resting, preheat your oven to 475° F. Drizzle 2 tablespoons of olive oil over the top of the dough. Use your fingers to press dimples into the dough, pressing firmly but not all the way through.
8. Sprinkle flaky sea salt over the dough. Add rosemary sprigs, sliced garlic, and shallot.
9. Place the cast iron pan in the preheated oven and bake for 15-20 minutes or until the top is golden brown and the edges are crispy.
10. Remove from the oven and allow the focaccia to cool in the pan for 5 minutes. Transfer to a wire rack to cool slightly before slicing.

Note: To make roasted garlic, preheat your oven to 375 degrees. Leaving the head of garlic intact, slice the top or stem end off, exposing the tops of the garlic. Drizzle with a little olive oil and wrap loosely with aluminum foil. Roast for 30 minutes or until the garlic is tender and begins to brown.