How to Make It
Prepare the Herb Oil: Heat oil in a small saucepan over medium-low until warm, about 3 minutes. Remove from heat; stir in herbs, garlic, salt, and pepper. Let stand at room temperature 2 hours. Cover and store in the refrigerator up to 2 weeks.
Prepare the Focaccia Pizza: Combine water, yeast, and 1/4 cup of the oil in the bowl of an electric mixer fitted with a dough hook. With mixer on low speed, gradually add flour and 2 teaspoons of the salt; mix until combined. Increase speed to medium, and mix until a smooth, sticky dough forms, about 6 minutes.
Using a lightly greased spatula, transfer dough to a large lightly greased bowl. Cover and let stand at room temperature 1 1/2 hours, stretching and turning dough every 30 minutes.
Line a baking sheet (18- x 13-inch) with parchment paper, and brush with remaining 1/4 cup olive oil. Transfer dough to prepared baking sheet, and gently shape into a 10- x 12-inch rectangle. Spoon 1/4 cup of the Herb Oil over dough; gently dock dough using fingertips. Cover dough with plastic wrap, and chill overnight.
Preheat oven to 500°F. Remove baking sheet with focaccia dough from refrigerator; drizzle with remaining 1/4 cup Herb Oil and dock dough. Cover dough loosely with plastic, and let stand at room temperature 2 hours. Stir together tomatoes and remaining 1 teaspoon salt; set aside.
Place baking sheet with focaccia in preheated oven; reduce temperature to 450°F. Bake until golden brown, about 18 minutes. Top focaccia with tomato mixture, mozzarella, and sopressata. Return to oven, and bake until cheese is melted, about 5 minutes. Sprinkle with basil leaves, and drizzle with honey.