To make jalapeño–basil pesto, place all ingredients except olive oil in high-speed blender. Pulse several times to combine. With machine running, slowly add olive oil in steady stream through feeder tube until pesto is smooth and emulsified. Set aside.
To make cocas, combine warm water, yeast, honey, and sugar in small bowl. Stir to mix and then let sit until yeast mixture is frothy, about 5 minutes. In large bowl, combine flour, salt, and chopped herbs, if using. Make a well in center of flour and slowly add yeast mixture. Combine with your hands until thoroughly blended.
Turn dough out onto wooden board that has been lightly dusted with flour. Knead dough until smooth, 5 to 7 minutes. Shape into ball and place in large oiled bowl. Cover with clean kitchen towel and place in warm spot 1 hour, or until dough has doubled in size.
Position a rack in center of convection oven and heat oven to 500°F; lightly oil two or three baking sheets. Turn out dough onto your work surface and punch it down. Cut dough into 6 to 8 pieces, depending on desired servings. Roll out dough into free-form ovals, about 1⁄8 inch thick, and carefully transfer to oiled baking sheets. (At this point, if desired, par-bake the cocas for a few minutes, then let fully cool, store in plastic zip-top bags, and top and finish baking when ready to serve.)
Brush cocas lightly with olive oil. Spread thin layer of jalapeño–basil pesto over each coca, leaving about ½ inch uncovered around edges. Arrange sliced tomatoes on top of pesto and sprinkle with goat cheese.
Bake 7 to 10 minutes, until cocas are hot and browned. (If they have been par-baked, adjust cooking time.) Remove from oven, drizzle with olive oil, sprinkle lightly with sea salt, and serve immediately.