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Whisk together warm water, olive oil, honey and yeast
Stir in bread flour and salt
Cover and rest at room temperature for 15 minutes
Stretch and fold the dough about 8 times around the bowl
Cover and rest at room temperature for 15 minutes
Repeat the stretch and folds once more
Cover and proof at room temperature for 1-1.5 hours
Line 9x13 metal baking tray with nonstick parchment paper and coat with 3 tablespoons extra virgin olive oil
Transfer the dough to the tray and fold into thirds
Cover and proof at room temperature for 1-1.5 hours
Preheat oven to 220C/430F with oven rack in lowest position
Spread dough to edges, scatter rosemary if using, drizzle with olive oil and dimple
Add additional toppings and flaky sea salt
Bake for 18-24 minutes on the lowest rack
Transfer to cooling rack, wait at least 15 minutes, then cut and enjoy