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Mix warm water, honey, and yeast. Let sit 5–10 minutes until foamy.
Add flour, salt, and olive oil. Stir until a very sticky dough forms. Do not add extra flour.
Cover and let rise 1½–2 hours, until doubled and bubbly.
Generously oil a 9x13 pan. Transfer dough to pan and gently stretch toward the edges with oiled hands.
Cover and rise 30–45 minutes, until puffy.
Preheat oven to 425°F.
Drizzle dough with olive oil. Press deep dimples all over with oiled fingers. Sprinkle with flaky salt and rosemary.
Bake 22–28 minutes, until golden and crisp.
Drizzle with olive oil after baking and cool 10 minutes before slicing.