Use all-purpose flour for best results; bread flour can be used for a chewier texture., Instant yeast can replace active dry yeast in equal amounts; mix directly with dry ingredients if using., Honey can be substituted with granulated sugar or maple syrup; omitting sweetener may reduce yeast activation., Salted butter can be replaced with unsalted butter plus a pinch of salt or with olive oil for a dairy-free version., Fresh parsley can be substituted with dried parsley (2-3 tbsp) or other fresh herbs like rosemary, thyme, or oregano., Parmesan cheese can be substituted with Romano, Asiago, or sharp cheddar, or omitted for dairy-free option, adding more herbs instead., Do not rush dough rising; it needs at least 1 to 2 hours to double for light, fluffy bread., Use warm water (about 100–110°F) for activating yeast to avoid killing it., Be generous with olive oil for a tender crust; drizzle on pan and dough surface., Preheat oven fully; adding a pan of water to create steam can help develop a crusty golden crust., Store focaccia at room temperature wrapped in a towel or bread box for up to 2 days, refrigerated up to 1 week wrapped tightly, or freeze up to 3 months., Reheat wrapped in foil in 350°F oven for 10-15 minutes or toast slices directly for a crunchy treat.