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Combine the yeast and honey in a very large bowl with 2 ½ cups warm water. Let sit for 5 minutes.
Add the flour and salt to the bowl. Mix until a shaggy dough and no dry lumps.
Cover and let rise in a warm environment for 1 hours, until doubled in size.
Add 4 tablespoons olive oil in the center of the risen dough. Gently lift and fold over the four “corners” of the bowl to incorporate the olive oil.
Cover the dough to rise in a warm environment for another 1 hour, doubled in size.
Generously grease a 9x13” baking pan with the butter to prevent any sticking. Gently lift and fold the four “corners” again before transferring the dough into the pan. Pulling from underneath the dough, gently stretch to the corners. Let rise uncovered for 1-2 hours, until doubled in size.
Preheat oven to 450F. Drizzle the remaining 2 tablespoons olive oil over the dough. Grease your hands with olive oil then poke deep depressions in the dough to create those dimples.
Top with salt to taste and bake 20-30 minutes, until golden brown on top. Let cool 10 minutes before slicing.