In a large mixing bowl, whisk together the 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 or reusable cover over top of bowl, let rest for 15 minutes at room temperature.

After 15 minutes, perform a stretch + fold to develop the gluten in the dough. 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 tension and you can’t stretch the dough up and over anymore. Let rest for 15 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 so the top is quite smooth. Cover the bowl and leave the dough to continue to proof in the bowl for 1.5 hours at room temperature.

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 nonstick parchment paper on top and press down. Drizzle about 2-3 tablespoons of olive oil on the parchment paper and spread it evenly around the base and sides of the paper lining the tray.

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 of the blob of dough. Repeat with the other side, then flip the dough so the seams from the folding are at the bottom and the smooth side is at the top.

Cover using another tray, inverted, to prevent the dough from drying out while it rises. Let sit to proof at room temperature for about 1.5 hours.

Preheat your oven to 220C/430F.

Drizzle the top of the dough with a little more extra virgin olive oil and then oil your hands. Using both hands, press your fingers into the dough, gently touching the bottom of the tray. Repeat until the entire tray of dough is dimpled.

Top with a sprinkle of flaky sea salt and add any desired toppings by gently pressing them into the dimples.

Bake for about 18-22 minutes in a 220C/430F oven, checking after 18-20 minutes and removing when it’s reached a deep golden brown color.

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

You can top with more olive oil when it’s come out of the oven if desired.

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