In a large bowl, add water, yeast and honey; stir to combine
Blend 5 cups of flour and 1 Tbsp salt together and add to water mixture 1 cup at a time; stir to combine after each addition until dough becomes difficult to mix. Add in as much of the ½ cup remaining flour if needed.
Turn dough out on a lightly floured surface and knead for a solid 10 minutes until all the flour is worked in and becomes smooth and no longer sticky.
Place dough back into the large bowl and drizzle with 2 tbsp olive oil ensuring the top and bottom of the dough is coated in oil.
Cover bowl with plastic wrap and let rise for at least 90 minutes. Dough will double in size.
Turn dough out onto a lightly floured surface, divide in two and transfer each half onto two parchment lined 10”x15” rimmed cookie trays. Spread dough with fingers to cover the entire tray.
Cover trays with tea towels and allow to rise for 45 minutes.
Remove tea towels and press fingertips into dough creating dimples (fingertip sized craters).
Cover trays with tea towels and allow to rise for an additional 45 minutes.
Preheat oven to 375 degrees F.
Combine olive oil, salt, basil, black pepper, tomatoes and garlic.
Uncover trays and divide tomato mixture between the two pans ensuring entire surface of dough is covered with olive oil.
Bake for 20 -25 minutes until golden brown on top.
Carefully move focaccias from trays to cooling racks. Cool for at least 10 minutes before slicing.