In a bowl, stir together the water, yeast and honey. Let it sit for 10 to 15 minutes until foamy.
In the bowl of your stand mixer, add the flour, 1 tablespoon of salt, 1/2 cup of olive oil and the yeast mixture. Stir, using the dough hook, until the mixture comes together. Knead it on medium-low speed for 5 to 6 minutes. If it's super sticky, sprinkle in a bit of extra flour. You want it to be silky!
Put the dough in an oiled bowl and cover it. Place it in a warm spot and let it rise for 1 hour, or until it's doubled in size.
After it's doubled, place the remaining oil in a 15 1/2 x 10 inch jelly roll sheet pan. Place the dough in the sheet pan and turn it over to cover it in the oil once, then press and spread it until it fits in the pan (or almost fits in the pan. it's going to rise again!). While doing this, press to make finger marks in the dough so it looks like traditional focaccia. Cover the sheet pan and place the dough back in a warm place to rise for another hour.
While it’s doing the second rise, heat a large skillet over medium-low heat and add the butter. Stir in the onions with a pinch of salt. Cook for 10 minutes, stirring often, until softened. Stir in the balsamic vinegar. Cook for another 10 to 15 minutes, until caramely.
Preheat the oven to 425 degrees F. Uncover the pan and cover the bread with the caramelized onions and thinly sliced strawberries. Sprinkle with a pinch of flaked salt. Drizzle with olive oil. Bake the bread for 15 to 20 minutes, until it's golden and toasty. Remove from the oven and let it cool. Top with fresh sliced basil and cut into pieces. Serve!
You can make this ahead of time and slice right before serving. You can reheat in a low temp oven (like 250) for a few minutes before eating.