Mix the wet ingredients

• Pour the slightly warm water into a bowl.
• Add the instant yeast, honey, olive oil and fine sea salt.
• Whisk to combine.

Add the flour

• Add the bread flour and stir until completely hydrated.
• Scrape down the sides of the bowl; the dough will be a sticky mess.

First stretch and fold

• Cover the bowl and let the dough rest.
• Wet your hands and do a first series of stretch and folds.

Second stretch and fold

• Cover again and rest.
• Do another set of stretch and folds to build structure in the dough.

Cold overnight proof

• Place the dough smooth side up and rub a little olive oil all over.
• Cover with plastic wrap and refrigerate overnight.

Prepare the tray

• Remove the dough from the fridge; it should be full of bubbles.
• Line the tray with parchment paper and add the olive oil.

Transfer the dough

• With oiled hands, fold the dough into a burrito-like shape.
• Slide it lengthways into the tray and flip it so the smooth side faces up.

Second proof

• Cover the tray and let the dough proof until spread in the tray.
• If it hasn't spread fully, oil your hands and spread it out as best you can.

Dimple and top

• Drizzle the dough with olive oil and dimple it with your fingers.
• Add the olives and rosemary, oiling the rosemary so it doesn't burn.
• Sprinkle with flaky sea salt.

Bake

• Bake on the lowest rack of the oven at 220 °C so the bottom gets crispy.
• Bake until deep golden brown, then let cool before cutting.