In the bowl of a stand mixer fitted with the dough hook, combine the water, honey and yeast. Stir gently to combine. Let the mixture rest until the yeast blooms and bubbles form on top, about 10 minutes. Add 3 cups of the flour, 1/4 cup of olive oil, the chopped basil, tomato paste and kosher salt. Mix on low until the ingredients are combined.
Turn the mixer on medium and continue to blend until the dough is smooth, about 4-5 minutes.
Add another 1/2 cup of the flour and blend until the dough pulls away from the side of the bowl. Add the remaining 1/2 cup of flour if needed, 1/4 cup at a time. The dough will be a little sticky but that's okay.
Place the dough in a lightly oiled bowl and cover with plastic wrap or a kitchen towel. Let the dough rest in a warm, draft-free location until doubled in size, about 1 hour.
Preheat oven to 425 degrees.
Remove the dough from the bowl and cut in half. Press the dough into two lightly oiled 8" cake pans. Using your fingers, poke holes in the dough then drizzle with the remaining 2 tablespoons olive oil, one on each round.
Let the focaccia rest again until the dough becomes puffy, about 20 minutes.
Bake for 20 minutes or until the loaves are lightly browned. Remove from the pans and cool on a wire rack.
For the sandwiches, cut one loaf in half horizontally. Spread the hummus on both of the cut sides, then layer with the remaining sandwich ingredients.
Slice the loaf into forths and serve immediately.