Mix the dough: In a large bowl, combine warm water, yeast, and honey (if using). Stir to dissolve. Add flour, fine sea salt, and 1/4 cup olive oil. Mix with a spatula until no dry streaks remain. The dough will be sticky—this is good.

First rest (autolyse): Cover the bowl and let the dough rest for 15 minutes. This relaxes the flour and makes the dough easier to handle.

Strengthen the dough: With damp hands, perform 2–3 sets of stretch-and-folds: grab an edge of the dough, pull it up, and fold it over itself. Rotate the bowl and repeat 6–8 times. Rest for 10 minutes between sets. This builds structure without kneading.

First rise: Cover tightly and let it rise at room temperature until doubled, about 60–90 minutes, depending on room temp. It should look puffy and jiggly.

Prepare the pan: Generously oil a rimmed sheet pan (about 9x13 inches or similar) with 2 tablespoons olive oil. You can also use a round 12-inch pan for a thicker loaf.

Pan the dough: Scrape the dough into the pan. Drizzle 1 tablespoon oil on top. With oiled fingertips, gently press and stretch the dough toward the edges. Don’t force it; if it resists, give it 10 minutes to relax and stretch again until it fills most of the pan.

Second rise: Cover lightly and let the dough rise again for 30–45 minutes, until visibly puffy. Meanwhile, preheat your oven to 450°F (232°C).

Dimple and top: Drizzle the remaining oil over the surface. Press your fingertips straight down into the dough to make deep dimples across the entire surface. Sprinkle the chopped rosemary and flaky salt evenly.

Bake: Place the pan on the middle rack and bake for 20–25 minutes, until the top is golden brown and the edges are crisp. If you like extra color, give it 2–3 more minutes.

Finish and cool: Let it rest in the pan for 5 minutes, then slide it onto a wire rack. For a glossy finish, brush with a little more olive oil while warm. Cool for at least 10–15 minutes before slicing.