Mix the wet ingredients

• Add the water, yeast, olive oil and honey to a mixing bowl.
• Mix together until the honey and yeast are dissolved.

Add the flour and salt

• Add the flour, then the salt.
• Mix well until everything comes together into a rough dough.

First rest

• Cover the bowl with plastic wrap or a damp towel.
• Leave the dough to rest.

Stretch and fold

• Wet your hands so the dough doesn't stick.
• Lift and fold the dough over itself 4 to 5 times.
• Cover and rest, then repeat the folds 4 more times with 15-minute intervals.

Cold fermentation

• Drizzle olive oil over the dough and rub it over the surface.
• Cover with plastic wrap and refrigerate.

Transfer to the pan

• Coat the pan generously with olive oil, using paper towel to reach the corners and sides.
• Rip the dough into the pan, cover and let it rest at room temperature.

Dimple and top

• Drizzle olive oil over the dough and dimple it with your fingers to create even bubbles.
• Scatter over the salt and rosemary.

Bake

• Heat the oven to 200 °C.
• Bake until golden brown.

Serve

• Cut into pieces and enjoy.