In a small bowl, combine 1 tablespoon of honey with 1 cup of warm water, ensuring the water is around 115°F. Sprinkle 2 teaspoons of active dry yeast over the mixture and let it sit for about 5 minutes, or until it becomes frothy and bubbly.

In a stand mixer fitted with a dough hook, combine 3 cups of bread flour and 1 teaspoon of kosher salt. Once the yeast mixture is frothy, add it along with 2 tablespoons of olive oil to the flour mixture. Mix on medium speed for about 4 minutes until the dough is smooth and elastic.

Shape the dough into a ball and place it in a greased bowl, then coat the top with a little extra olive oil. Cover the bowl with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until it has doubled in size.

While the dough rises, prepare your toppings by frying 4 ounces of pancetta and 8 ounces of hot Italian sausage in a skillet over medium heat until crispy. Drain on paper towels and set aside. Grate 1 cup each of mozzarella and fontina cheese, and chop your choice of veggies like bell peppers and red onion.

Once the dough has risen, gently punch it down to release the air. Transfer the dough to a greased 9x13-inch baking pan, pressing it out with your fingers to stretch it to fit the pan. Cover again with the kitchen towel and let it rise for another 30 minutes.

Preheat your oven to 425°F. After the second rise, use your fingers to make dimples all over the surface of the dough. Spread a cup of pizza sauce evenly across the surface, then layer on the mozzarella and fontina cheese. Add the cooked meats and your colorful assortment of veggies on top.

Bake your assembled Focaccia Pizza Supreme for 9 minutes at 425°F. Then, lower the temperature to 375°F and continue baking for an additional 9-10 minutes until the cheese is melted, bubbly, and the crust is golden brown.

Once baked, remove the Focaccia Pizza Supreme from the oven and let it cool for about 5-10 minutes. Slice it up and serve with ranch dressing or extra pizza sauce.