Combine yeast, lukewarm water, and honey. Allow to activate for 5-10 min

Mix flour and salt with yeast mixture until dough forms into sticky and loose ball

Coat the loose dough ball with 4 tbs olive oil

Rest dough in covered bowl until doubled in size, approximately 3-5 hours at room temperature or 8+ hours/overnight in the fridge

Butter 9x13in pan and pour 1 tbs olive oil in the center

Using 2 forks, lift the dough from four sides to the center (twice around) and move dough into buttered pan

Rest dough in covered pan in warm space until 1.5x larger, approximately 1.5 hours

Toppings: towards the end of the dough rise, melt butter with minced garlic and rosemary

Preheat the oven to 450°

Dimple the dough and spread it to reach all four corners of the pan. Add 1 tbs olive oil and toppings on top of dimpled dough. Sprinkle flaky salt (or table salt) on top.

Bake at 450° for 20-30 min (optional: rotate bread halfway through baking)