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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.
Perform a stretch + fold to develop the gluten in the dough.
Let rest for 10 minutes and then repeat the stretch + fold action one more time.
Gather your dough and place it seam side down into bowl.
Top the dough with a drizzle of olive oil and cover the bowl.
Put in the coldest spot of your fridge and let rest for 12 - 48 hours.
Prepare your baking tray with oil and parchment paper.
Remove your dough from fridge and tip it into your oiled and lined tray.
Oil your hands and fold one side of dough towards the middle, then flip the dough smooth side up.
Cover using another tray to prevent the dough from drying out.
Let sit for about 1.5 - 2.5 hours until the dough fills the tray.
Preheat your oven to 220C/430F.
Drizzle the top of the dough with olive oil and dimple the dough with your fingers.
Top with flaky sea salt and any desired toppings.
Bake for about 18-22 minutes until golden brown.
Let cool for a couple of minutes in the pan, then transfer to a cooling rack.
Optionally, top with more olive oil after baking.
Let cool for at least 15-20 minutes before cutting.
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