In a large mixing bowl, stir together the slightly warm water, instant yeast, honey, extra virgin olive oil and fine sea salt until evenly combined.

Tip your bread flour into the bowl with the rest of the ingredients and mix with a spoon until all dry flour patches have disappeared.

Place cloth over top of bowl, let rest for 10 minutes at room temperature.

After 10 minutes, perform a stretch + fold.

Wet your hand, grab a handful of dough from the 12 o’clock position, pull it up slightly and then pull it all the way up and over the bulk of the dough to the 6 o’clock position.

Repeat this action on all sides of the dough until it feels like you’ve created a bit tension.

Let rest for 10 minutes and then repeat the stretch + fold action one more time.

After the second set of stretch and folds, wet your hands, gather your dough and place it seam side down into bowl.

Top the dough with a good drizzle of olive oil and rub it over the dough.

Cover your bowl and put in coldest spot of your fridge and let rest for 12 - 48 hours.

Prepare your 9” x 13” baking tray.

Put a tiny bit of oil on the tray, rub it all around and then place a sheet of parchment paper on top.

Drizzle about 2-3 tablespoons of olive oil on the parchment paper and spread it evenly.

Remove your dough from fridge and gently release the dough from the sides of the bowl and tip the dough into your oiled and lined tray.

Oil your hands and fold one side of dough towards the middle.

Repeat with the other side, then flip the dough so the seams are at the bottom.

Cover using another tray, inverted.

Let sit for about 1.5 - 2.5 hours.

Preheat your oven to 220C/430F.

Drizzle the top of the dough with a little more extra virgin olive oil.

Using both hands, press your fingers into the dough, gently touching the bottom of the tray.

Top with a sprinkle of flaky sea salt and add any toppings you’d like.

Bake for about 18-22 minutes in a 220C/430F oven.

Let it cool for a couple of minutes in the pan and then transfer it to a cooling rack.

Let cool for at least 15-20 minutes before cutting in.