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Activate the yeast: mix honey into lukewarm water, then add the yeast. Let it sit for 15-20 minutes until foamy.
Make the dough: add the flour and salt. Mix until combined, do not overmix. The dough should be sticky and shaggy.
First rise: cover with cling wrap and a towel. Let it rest in a warm place for 1 hour.
Stretch and fold to build structure. Pull the dough and fold it over itself while rotating the bowl a quarter turn each time.
Repeat this process 3 times total, with 1 hour rest between each round. After the final round, let the dough rise for another 1 hour.
Generously flour your work surface. Gently turn out the dough without deflating it. Dust with more flour and divide into 4-6 pieces. Shape lightly into ciabatta rolls or leave rustic.
Preheat oven to 450°F (230°C) for at least 20 minutes. Place a tray of water on the lower rack to create steam. Let it come to boil before placing ciabatta rolls on the top rack.
Once ciabatta rolls are in the oven, reduce heat to 425°F (220°C) and bake for 20-25 minutes, until golden brown.
Let cool for at least 2 hours before slicing to set the structure.
Optional overnight fermentation: You can refrigerate the dough overnight or up to 20 hours for deeper flavor. When ready to bake, take it out of the fridge and let it come to room temperature before shaping and baking.