Gather your ingredients.
Combine the yeast, water, and honey in a large bowl. Stir until mixed. Let sit for 5 minutes.
Add 1 cup of the flour and 1/4 cup of the olive oil. Stir until smooth.
Let sit for 5 more minutes.
Add the remaining flour and salt.
Stir until well mixed.
With well floured hands and a surface, knead the dough until it forms a nice ball.
Apply olive oil to the inside of a bowl. Liberally roll the ball in the oil so that it is well coated.
Cover and let rise in a warm place for 2 hours.
It should at least have doubled in size after resting.
Generously apply olive oil to the bottom and sides of a 9" X 13" pan or baking dish.
Gently stretch the dough to fit the interior of your pan.
Cover and let sit again for 1 hour in a warm place.
The dough should have risen nicely some more. Place the covered bread into the fridge for at least 1 hour, and up to 24 hours.
Use your fingers to create divots in the dough. Set your oven for 450 degrees.
Apply the remaining olive oil over the surface of the dough. Add any toppings you'd like (I used thyme, rosemary, salt, and pepper). Place in the oven for 20-25 minutes. The top of the bread should be slight browned and crispy when done.
Serve and enjoy! Balsamic vinegar / flavored vinegar are great for dipping. Store any leftovers tightly wrapped in your fridge for up to a couple days.
This is an example of a breakfast sandwich I made with some of the leftover bread. So many possibilities!