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Whisk warm water and honey. Sprinkle yeast on top of water. Cover bowl with towel and let rest for 10 minutes. (After 10 minutes, mixture should be foamy on top)
Add extra virgin olive oil, salt, and flou. Mix well then cover bowl with towel for 15 minutes
Stretch and pull, cover again and let rest for 15 minutes (repeat once more)
After final stretch and pull, proof dough in bowl for additional 1.5 hours
Transter dough to 9x13 pan lined with parchment and oil
Fold dough into thirds. Then turn dough longways.
Proof for another 1.5 hours
Drizzle with oil and toppings of choice (minced garlic, rosemary, flakey salt)
Gently dimple dough with fingers. (The more you dimple, the flatter your bread will be. I don't do a lot of dimples because I like my bread to be thicker)
Immediately bake at 430 F on bottom rack for 19 mins