Mix the wet ingredients

• In a large bowl, combine the warm water, instant yeast, honey, a splash of olive oil and the fine sea salt.
• Whisk until the yeast and salt are dissolved.

Add the flour and mix

• Add the bread flour and mix until no dry flour remains.
• The dough may look wetter and stickier than expected, which is fine.
• Scrape down the sides of the bowl.

First rest

• Cover the bowl and let the dough rest.

First stretch and folds

• Perform a set of stretch and folds in the bowl.
• Cover the bowl again.

Second rest and stretch and folds

• Let the dough rest, then do another set of stretch and folds.

Bulk fermentation

• Cover the bowl one last time and leave it at room temperature until puffy and risen.

Prepare the baking tray

• Line a metal baking tray with parchment paper.
• Coat the base generously with olive oil.

Shape the dough in the tray

• Tip the dough into the tray.
• Fold the dough into thirds into a burrito-like shape, then slide it lengthways into the tray.
• Flip it over so the smooth side faces up.

Final proof

• Cover the tray and let the dough proof until visibly puffy and spread out.

Dimple and top

• Drizzle the dough with olive oil and dimple it all over with your fingertips.
• Scatter over your toppings of choice and finish with flaky sea salt.

Bake

• Bake on the lowest rack of the oven at 220 °C until deep golden brown; it may need longer than the stated time.