For the Focaccia Dough:

1. Add the warm water to the bowl of your stand mixer and drizzle in the honey. Stir to combine and then sprinkle the yeast evenly over the surface of the water.
2. Allow the yeast to sit for 5 minutes or until foamy.
3. Pour in the olive oil and turn on the mixer to low and allow the ingredients to mix.
4. Add in roughly 3 cups of the flour and the salt and mix in with the dough hook attachment. Keep adding the remaining flour until the dough comes together and is only slightly sticky.
5. Place the dough on a lightly floured surface and with floured hands, knead the dough for a few minutes until it is smooth and elastic. If you poke your finger into the dough, it should bounce back a little bit.
6. Place the dough in an oiled bowl, cover with a kitchen towel, and place in a warm spot to rise until it has doubled in size, about 60-90 minutes (the actual rise time will depend on the temperature of your house and the type of yeast you use. Instant yeast will rise faster than active dry yeast).
7. Once the dough has risen, oil a large rimmed baking sheet with roughly 3 tablespoons of olive oil and then remove the dough from the bowl, gently pressing it down to release excess air bubbles.
8. Using your hands, gently and gradually stretch the dough over the pan in an even, flat layer. It doesn’t have to be perfect, as we are going to let this rise again and any imperfections will even out. Just try to get it as evenly spread out as you can.
9. Cover the pan with plastic wrap and place in a warm place for another hour.
10. After the dough has risen again, preheat the oven to 425°F and prepare the toppings.

For Topping:

1. Heat the butter over medium heat in a skillet or saucepan (I use a light-colored pan so I can see when the butter is actually browned).
2. Swirl the pan and watch it carefully, making sure that the butter does not burn. The butter is ready when golden brown bits have formed and it smells nutty. Remove from the heat and stir in the fresh herbs and olive oil.
3. Prepare the pomegranate arils.

To Assemble & Bake:

1. Using your fingers, gently press down into the surface of the dough, creating dimples all over.
2. Pour the brown butter and herb mixture all over the top, making sure to pour it evenly so that each nook and cranny in the dough gets some.
3. Sprinkle over half of the pomegranate seeds. Sprinkle a generous amount of flaky salt all over the dough.
4. Transfer the focaccia to the hot oven and bake for 15-20 minutes or until it is golden brown and crisp all around the edges and on the bottom. The top should be lightly golden brown and still somewhat soft and pillowy.
5. Remove from the oven, allow to cool in the pan for a bit, and then garnish with the remaining pomegranate arils and the cheese shavings. Slice and serve! This is wonderful warm or at room temperature.