Pour the warm water and sugar into the bowl of your electric mixer. Swirl the bowl around until the sugar has dissolved and the water is just lukewarm. Add one package of dry active yeast and swirl around. Allow the yeast to foam for 10 minutes or so. Then add the cold water, 3 tablespoons oil, 1/4 cup honey, and salt. Using the bread hook attachment, turn the mixer on low and slowly add the flour. “Knead” on low for about 10 minutes, until the dough pulls away from the bowl. If it doesn't, add 1/4 cup more flour and knead a little longer.
Pull the dough away from the sides and rub the bowl down with oil. Cover the bowl with plastic wrap and allow the dough to rise for 1 1/2 to 2 hours.
Dump the dough out of the bowl and cut into two equal pieces. Roll the edges of the dough under to create two round balls. Line two baking sheets with parchments paper. Then put a ball in the center of each baking sheet and press it down and out with your fingers, into a 12-inch circle or oval. Don’t be afraid to let your fingers puncture the dough—this will create the bumpy, rustic texture of traditional focaccia bread.
Preheat the oven to 400 degrees F. Once the dough is spread out, poke deep cavities in the dough and place a berry in each hole. Push the berries down far into the dough, otherwise they might pop out when the dough rises. Cover the dough with a clean damp towel. Allow the dough to rise again for at least 45 minutes. Then drizzle the top with honey and sprinkle with sea salt flakes.
Bake for 20-25 minutes, until the top is golden brown. Allow the focaccia bread to cool for 10 minutes before cutting.