Activate the Yeast: In a small bowl, combine warm water and honey (or sugar). Stir until dissolved, then sprinkle the yeast on top. Let sit for 5-10 minutes until frothy.

Make the Dough: In a large bowl, combine flour and salt. Pour the yeast mixture and 2 tablespoons of olive oil into the flour, stirring to form dough. Transfer to a floured surface.

Knead the Dough: Knead for 8-10 minutes until smooth and elastic, adding more flour if needed.

First Rise: Grease a bowl with olive oil, place dough inside, and cover with a damp cloth. Let rise for 1-1.5 hours until doubled in size.

Shape the Dough: Punch the dough down. Grease a baking sheet with olive oil and transfer dough, stretching it into a rectangle or oval. Dimple the surface with your fingers.

Second Rise: Drizzle remaining olive oil on the dough. Cover with a cloth and let rise for 30-45 minutes.

Preheat the Oven: Preheat oven to 400°F (200°C).

Add Toppings: Sprinkle rosemary and flaky sea salt over the dough, drizzle with extra olive oil.

Bake: Bake for 20-25 minutes until golden brown and crispy on the edges.

Serve: Let cool slightly, then slice and serve with olive oil for dipping or as a side dish.