In a mixing bowl, combine the warm water, active dry yeast, and honey. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
Add the olive oil to the mixture. Gradually add 3 cups of all-purpose flour and the salt. Mix until a shaggy dough forms.
Transfer the dough to a floured surface and knead for about 5-7 minutes until it’s smooth and elastic.
Place the kneaded dough in a lightly greased bowl, cover it, and let it rise in a warm place for about 1 to 1.5 hours.
Once risen, punch the dough down and transfer it to a baking sheet, stretching it out to fit.
Cover the shaped dough and let it rise again for about 30-45 minutes.
Preheat your oven to 425°F (220°C).
Create dimples all over the surface, drizzle with olive oil, sprinkle with rosemary and coarse sea salt.
Bake for about 20-25 minutes until golden brown and sounds hollow when tapped.
Let it cool slightly before slicing. Drizzle with more olive oil before serving.
