In a bowl, whisk together the warm water, honey and yeast until combined.
In a separate bowl, mix together your flour and salt.
Combine the two mixtures until they form a shaggy dough. It will be super sticky!
Drizzle the dough with olive oil, cover with a tea towel and leave for around 30 minutes.
Time for your first set of stretch and folds! Wet your fingers with warm water, then gently stretch the edge of the dough upwards and fold it over the centre. Repeat 5–6 times.
Cover and leave for another 30 minutes.
Repeat the stretch and folds another 2–3 times, leaving the dough covered for 30 minutes between each set.
Cover the dough and pop it in the fridge overnight. By the morning, it should have doubled in size!
Generously drizzle a baking dish with olive oil. Transfer the dough to the dish and leave for another 2½ hours.
Preheat your oven to 200℃ (fan assisted).
Now for the fun part – dimpling the dough! Rub a little olive oil onto your fingertips, then gently press them into the dough to create little wells.
Tuck sprigs of rosemary into the dimples, then sprinkle generously with sea salt, garlic granules and plenty of olive oil.
Bake for 25–30 minutes, or until beautifully golden brown.
