In a large bowl, combine flour, salt, and yeast. Drizzle in honey and water and stir dough with a wooden spoon until a slightly-sticky dough forms. Transfer dough to a separate large greased bowl.
Cover bowl with plastic wrap and refrigerate at least 48 hours or up to 72 (while this long rise time is preferable for the best flavor, you can also get away with letting it rise 24 hours in the fridge if you need it made sooner - just be aware you'll lose a little flavor!)
When you are ready to bake, preheat oven to 450F. Grease an 18x13 sheet pan well with 1 tablespoon olive oil.
With greased hands, punch risen dough and stretch and pull dough to pat into prepared sheet pan (dough will be slightly sticky, just be patient and keep stretching and pulling dough to fit into pan) Allow dough to rise at room temperature 45-60 minutes until slightly puffy.
Drizzle top of focaccia with remaining olive oil and sprinkle with garlic powder. Use your fingers to make several indentions all over dough. Bake focaccia at 450F 20-25 minutes until a deep golden brown.
Remove focaccia from oven and immediately top with cheeses. Broil under high heat 2-3 minutes until cheese is melted and lightly browned.
Remove focaccia from oven and top with fresh basil. Let cool several minutes then slice into 16 breadsticks and serve hot with warmed pizza sauce. Enjoy!