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Whisk together the warm water, instant yeast, honey, olive oil and fine sea salt.
Add the bread flour and stir until fully hydrated.
Cover the bowl and let rest for 10 minutes.
Wet your hands and perform a series of stretch and folds, then cover and rest for another 10 minutes.
Place the dough smooth side up, top with olive oil, cover with plastic wrap and refrigerate overnight.
The next day, remove the dough from the fridge and transfer it to a parchment-lined baking tray coated with 2-3 tablespoons of olive oil.
Cover and proof for about 2 hours if needed.
Oil your hands and spread the dough out in the tray.
Drizzle with olive oil and dimple the dough.
Add your desired toppings, such as olives and rosemary (oiled to prevent burning).
Sprinkle with flaky sea salt.
Bake at 220°C/430°F for 18-22 minutes on the lowest rack of the oven.