Mix together warmed water with honey, olive oil, and salt.

Add flour, yeast, and garlic to a bowl of an electric mixer fitted with a dough hook.

Add water mixture and set machine to knead/mix until dough comes together as smooth and lightly tacky, with no loose flour or wet spots.

Adjust with tablespoons of flour to dry it or tablespoons of water to wet it if needed until the dough looks just right, smooth as a baby's butt.

Turn dough out into an oiled mixing bowl.

Cover with plastic lightly sprayed with nonstick and proof/rest at 1 hour in a draft free place until doubled in size.

Pour oil for pan treatment into a 9x13x1 inch sheet pan or oblong baking pan and add dough, spreading out with your fingers to fill the pan.

Cover again and proof/rest another hour or until doubled in size. During this time preheat your oven to 450F.

Also, saute the onion in oil and brown the sliced sausages in a skillet, then set aside until needed.

Mix the sour cream with minced garlic and salt to flavor.

Sprinkle with smoked paprika and continue to bake for another 12 minutes.

Slice into six pieces, top with minced parsley and serve.