In a small saucepan, combine ingredients for basil-olive oil. Place pan over low heat for 5 minutes. Set aside.
In a large bowl, combine warm water, yeast and honey. Let sit for 5-10 minutes until frothy.
In a large separate bowl, combine 2 cups flour, oil and salt. Mix together, then add ½ of the yeast solution and stir again.
Add 1 cup flour and remaining yeast mixture and stir.
Stir in the remaining cup of flour. Once the dough comes together, transfer to a floured surface and knead the dough until smooth, elastic, soft and slightly sticky.
Transfer dough to a large oiled bowl, cover with a warm, damp kitchen towel and let rise for 1 ½ to 2 hours.
Preheat oven to 400 degrees F. Grease two 9X13 inch baking pans.
Cut dough in half. Transfer each half the dough to a prepared pan then press it down into the pan. Use your fingers to dimple the dough then drizzle the top with ½ of the basil-olive oil mixture. Cover with kitchen towel and let rise for another 30 minutes.
After half an hour, remove towels from the two pans and then sprinkle a dash of salt over the dough. Bake for 20-30 minutes or until golden brown. Transfer focaccia bread to a wire rack and let cool.
Slice the basil focaccia when warm or cooled down and serve immediately.