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Pour the water, honey and yeast into a jug and whisk together. Let it sit for 10 minutes.
Add the flour and salt to a bowl, and pour over the honey and yeast mix and combine with a spatula – stirring as little as possible.
Drizzle over 1–2 tablespoons of the olive oil, then cover for 30 minutes.
Fold the dough four times.
Cover the bowl again, and let sit for 30 minutes.
Repeat these steps twice more.
After the last fold, cover with clingfilm and place the bowl in the fridge overnight.
In the morning, remove the bowl from the fridge and pour the dough into an oiled dish
Let it come to room temperature – this will take about 2 hours.
Towards the end of the 2 hours, preheat the oven to 220ºC/200ºC fan.
Drizzle the dough with a little more oil, then press your fingers into the dough to create dimples. Sprinkle some sea salt and rosemary sprigs over the dough.
Bake in the oven for 20–25 minutes.