Activate the yeast

• Pour the lukewarm water into a bowl.
• Add the yeast and honey and mix through.
• Leave to sit until foamy.

Make the dough

• In a second bowl, combine the white flour with the salt.
• Pour in the yeast mixture.
• Stir until no dry or floury parts remain.

Coat in olive oil and cold rise

• Add the olive oil to a third bowl, then add the dough and coat it really well.
• Cover and leave to rise in the fridge until doubled and bubbly.

Deflate and shape

• Deflate the dough while shaping it into a ball.
• Grab each edge of the dough and fold it over itself.

Second rise in the pan

• Slide the dough into a greased rectangular pan and slightly stretch it out.
• Leave it for a second rise in a warm spot until it fills the pan and jiggles.

Dimple and top

• Dimple the dough with your fingers.
• Top it with whatever you please.
• Drizzle generously with olive oil for a golden, crunchy crust.

Bake

• Bake at 200 °C until golden and crisp.