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Whisk together warm water, olive oil, honey and yeast. Stir in bread flour and salt. Cover and rest at room temp for 15 minutes.
Stretch and fold the dough about 8 times around the bowl. Cover and rest at room temp for 15 minutes.
Repeat the stretch and folds once more, cover and proof at room temp for 1-1.5 hours.
Line 9x13 metal baking tray with nonstick parchment paper. Coat the paper with 3 tablespoons extra virgin olive oil.
Transfer the dough to the tray and fold as shown in tutorial. Cover and proof at room temperature for 1-1.5 hours.
Preheat oven to 220C/430F, place oven rack in lowest position.
Spread dough to edges, scatter over rosemary if using, drizzle with olive oil and dimple. Add additional toppings and flaky sea salt.
Bake for 18-24 minutes on the lowest rack to help the bottom crisp up.
Transfer to a cooling rack, wait at least 15 minutes, then cut and enjoy.