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Whisk together the warm water, yeast, salt, olive oil & honey then stir in the white bread flour until well combined. Cover & leave to rest for 15 minutes at room temp.
Stretch & fold the dough around the bowl roughly ⅘ times then cover & rest for another 15 minutes.
Repeat the same process again then cover & proof the dough for 90 minutes.
Meanwhile, line a baking tray the baking parchment with an extra drizzle of olive oil.
Transfer the dough into the tray, fold it into 3, rotate the dough then flip it over. Cover & rest for another 90 minutes. (The dough should proof & fill out the tray).
Once proofed, drizzle the dough with more olive oil, dimple & then add rosemary, sea salt & any other toppings of your choice.
Bake the dough at 220 degrees Celsius for 20/25 minutes until the top is golden brown.
Leave to cool slightly before cutting. Enjoy!
Use wet or oiled hands when working with the dough to avoid it sticking as it’s quite wet.