Make 1 – 2 days in advance.

Mix the flour, yeast, and salt in a bowl with a whisk.

In a measuring jug, dissolve the one teaspoon of honey with the water.

Pour the water with the dissolved honey or sugar into the flour and mix with a spatula.

Once all the flour is incorporated, drizzle the dough with about 1 ½ tablespoons of extra virgin olive oil.

Rub this lightly all over the ball (flip to coat), then seal with cling film and store in the fridge overnight or for up to 2 days.

Generously grease a 23cm x 33cm x 5 cm (9 x 13 x 2 inch) baking sheet with olive oil.

Heat the butter in a small pot with the crushed garlic and parsley, then a low to cool.

Remove the dough from the fridge and gently pull it away from the sides of the bowl and tip it onto the baking sheet.

Gently pull the dough into a rough rectangle.

Brush a little over half or two-thirds of the garlic butter over the dough, then gently fold the dough over on each side like a blanket.

Leave in a warm spot for about 2 – 4 hours to rise.

Preheat the oven to 220C / 425F.

When the dough has fully risen and has bubbles on the surface, brush the surface gently with the remaining third of garlic butter.

Dimple the dough all over with your fingers.

Sprinkle the surface with sea salt flakes and bake immediately for 22 – 24 minutes until golden brown all over.

Remove from the pan and cool on a cooling rack.