Prepare the Dough

1. In a small bowl, combine yeast, honey, and lukewarm water. Let sit until foamy, about 5–10 minutes.
2. In a large mixing bowl, combine flour and salt. Add yeast mixture and 4 tablespoons olive oil. Stir until a shaggy dough forms.
3. Turn dough out onto a lightly oiled surface and knead for 8–10 minutes until smooth and elastic.
4. Place dough in a buttered bowl, cover with a towel, and let rise in a warm place until doubled in size, about 1–1.5 hours.

Make the Compound Butter

5. While dough is rising, mix together room temperature butter, garlic, minced baby dills, fresh dill, and pepper until well combined. Set aside.

Assemble the Focaccia

6. Once dough has risen, punch it down and transfer to a greased baking pan.
7. Use oiled hands to press dough evenly into the pan.
8. Top dough with half of the dill relish, pressing gently into the surface. Drizzle with 2 tablespoons olive oil.
9. Let rest uncovered for 20–30 minutes.

Bake and Finish

10. Preheat oven to 425°F (220°C).
11. Dimple the dough with your fingers. Drizzle remaining olive oil, and sprinkle fresh dill and flaky sea salt over the top.
12. Bake for 20–25 minutes until golden brown and crisp on the edges.
13. Remove from oven and immediately spread dill pickle compound butter over the warm bread. Serve hot and enjoy every tangy, buttery bite.