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Mix warm water, yeast, olive oil and honey until dissolved.
Add flour and salt, mix until combined — it will be wet and sticky.
Cover and rest 10–15 minutes.
Do your first stretch & fold.
Repeat 2 more times using coil folds, resting briefly between each.
Oil a baking tray generously.
Transfer dough into the tray, cover tightly and let rise at room temperature until doubled and very wobbly — about 2 hours.
Drizzle generously with olive oil.
Oil your hands and dimple the dough.
Top as you like.
Bake at 230°C for 25–30 minutes, until golden.
For overnight option: use less yeast (about 4 g).
After the second coil fold, cover tightly and place in the fridge overnight.
In the morning, transfer to an oiled tray and let rise at room temperature for about 3 hours, until soft and jiggly.
Dimple, top and bake as above.