1 large (9-by-13-inch) focaccia
2 cups marinara sauce, divided
12 ounces sliced mozzarella cheese
1 teaspoon dried oregano
¾ teaspoon crushed red-pepper flakes
8 ounces natural-casing pepperoni
¼ cup pickled jalapeños
4 ounces grated Pecorino Romano, divided
2 tablespoons honey
Preheat the oven to 500°F. Grease a baking sheet with the olive oil and then place the focaccia on it. Scoop ½ cup of the marinara sauce on top of the focaccia and spread it into an even layer, leaving ½ inch uncovered at the edges. Shingle the mozzarella in an even layer across the focaccia. Scoop the remaining marinara sauce on top and spread into an even layer, fully covering the cheese. Sprinkle the oregano and red-pepper flakes over the sauce. Arrange the pepperoni and jalapeños all over the pizza. Sprinkle 2 ounces of the pecorino evenly over the surface. Bake the pizza until the sauce is bubbly and the crust and pepperoni start to brown, 8 to 10 minutes. Let cool for 10 minutes before sprinkling with the remaining pecorino, drizzling with honey, slicing and serving.