In a large bowl, combine the flour, yeast, and salt. Using the wooden spoon, stir to mix well.
Add 3 tablespoons olive oil. While stirring, gradually add 1 1/4 cups warm water until all of the flour has been absorbed and a dough forms.
Using your hands, gather dough into a ball and transfer to a well floured work surface. Knead until soft and elastic and no longer sticky, about 10 minutes. Add more flour if needed to reduce stickiness. Keep the work surface well floured.
Place dough in a warmed, lightly oiled bowl, turning several times to coat with oil. Cover with kitchen towel and let rise in a warm place until doubled in bulk, up to 75 minutes.
Position a rack in the lower part of an oven and preheat to 420°F. Brush deep wide baking pan or pizza tray with olive oil and set aside.
Punch dough down and transfer to floured surface. Knead a few times, allow to rest for 5 to 6 minutes. Use your fingers to push and press the dough evenly over the bottom of the pan.
Cover with a kitchen towel and let rise for another 20 minutes or until the dough dimples when pushed with your fingertip. Use the tips of your fingers to dimple the entire top of the focaccia.
Drizzle olive oil over the top turning the pan carefully to allow the oil to roll into the indentations.
Break the cheese into small pieces and scatter it across the dough.
Drizzle Eastern Shore Honey on top and arrange sliced figs on top in an even layer and sprinkle with coarse kosher salt and chopped fresh rosemary.
Bake 30 minutes until golden brown, and cool to room temperature before slicing.