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Add water, yeast, honey, 1 tbsp olive oil, into your mixing bowl and mix together
Add flour and salt, mix well until all ingredients combine and create a rough dough. Rest for 15 minutes (cover with plastic wrap or a damp towel)
Wet your hands (helps the dough not stick) and fold your dough over itself 4-5 times. Cover and rest for 15 minutes. Do this 4 more times with intervals of 15 minutes.
After, add a tbsp of olive oil and rub over your dough. Cover with plastic wrap and put into the fridge for 24hours (slightly more or less won’t matter)
Remove dough from fridge and let rest at room temperature for 2 hours. Add a generous amount of olive oil to your pan, use paper towel to get into the corners and up the sides. Tip in your dough, cover and let rest for 2-3h at room temperature.
Add olive oil and dimple your dough (this allows for equal baking, texture and those lovely bubbles) add salt and rosemary and it’s ready to bake.
Heat your oven to 200c and bake for roughly 15-20min or until golden brown.