Maldon salt and freshly cracked pepper for finishing
Preheat oven to 400 degrees F.
Make zhug. Combine all ingredients in a blender including parsley, basil, mint, garlic, jalapeno, cumin, coriander, cardamom, lemon juice, and olive oil. Puree until smooth. Season with salt and pepper and set aside.
Combine ricotta and honey and whisk until well combined.
Cut focaccia bread in half vertically and into 4 pieces. Brush 1 tablespoon oil on the open cut side. Toast in the oven for 3-4 minutes or until golden brown. Remove from the oven and rub garlic clove on cut side.
Spread honey ricotta on toast and lay sliced coppa on top. Drizzle zhug and top with sun-dried tomatoes and pine nuts. Finish with a sprinkle of Maldon salt and freshly cracked pepper. Serve.