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Add an instant yeast, honey, olive oil and fine sea salt to the slightly warm water and whisk.
Then add in your bread flour and stir until it's completely hydrated.
Scrape down the sides of your bowl, it will be a sticky mess.
Cover your bowl for 10 minutes, wet your hands and do your first series of stretching folds.
Cover again for 10 minutes and do another set of stretch and fold.
Place your dough smooth side up, top it with a bit of olive oil, rub it all over and cover it with plastic wrap and put it into the fridge overnight.
Remove the dough from the fridge, fold the dough into a burrito like shape and then slide it lengthways into the tray and flip it over so that the smooth side is now facing the top.
Cover and proof for about 2 hours.
If it hasn't spread all the way in the tray, oil your hands again and spread the dough out as best you can.
Drizzle with olive oil and dimple the dough.
Add your toppings of choice, such as olives and rosemary.
Sprinkle with some flaky sea salt and bake at 220 Celsius or 430 Fahrenheit for 18 to 22 minutes on the lowest rack of your oven.
Wait for it to cool, then cut in and enjoy.