In a large bowl, stir together the warm water (105–110°F), instant yeast, and honey.

Add the all-purpose flour, fine salt, and 2 tablespoons of the olive oil; stir with a wooden spoon until no dry flour remains.

Cover and let the dough rest for 15 minutes, then use wet hands to stretch one edge up and fold it over the center; turn the bowl and repeat on all four sides. Repeat this set twice more, with 15 minutes between sets, keeping the bowl covered between folds.

Cover the bowl and let the dough rise for 45–75 minutes, until doubled in size.

Coat the bottom and sides of a 9x13-inch baking pan with 2 tablespoons of the olive oil, then transfer the dough to the pan and gently stretch it toward the corners. If it springs back, let it rest for 10 minutes before stretching again.

Cover the pan and let the dough rise for 45–75 minutes, until puffy.

Heat the oven to 425°F.

Press oiled fingertips into the dough to make dimples, then drizzle the remaining 1 tablespoon olive oil over the surface.

Arrange the rosemary sprigs in a stepped triangle, with the widest row at the bottom; lay the red pepper strips across the branches as garland and add the tomato halves as ornaments. Cut a small star and a 1-inch rectangle from the yellow bell pepper and place them at the top and base of the tree.

Bake for 22–28 minutes, until the focaccia is golden brown and the edges pull away from the pan.

Let the focaccia cool in the pan for 10 minutes before serving.