In a small bowl combine 1/4 cup water, yeast and one teaspoon of honey. Stir and let it stand until it is foamy. This takes around 5 minutes.
In the bowl of your mixer, with a dough hook, combine bread flour and salt. With the mixer on low slowly pour in the yeast mixture. When combined, add the rest of the honey, remaining water (1 1/2cup) and half a cup of the olive oil. Mix it on medium speed for 3-4 minutes.
Grease a bowl with olive oil. Place the dough in the greased bowl. Cover and let it rest in a warm, draft free area until it is doubled in size. This takes around an hour.
Drizzle 2 tablespoon of olive oil in a rimmed sheet pan that is about 17x13 inches.
After the first rise, punch the dough down to release the air. Place the dough on the prepared sheet pan and shape the dough into a rectangle. The dough should be a 1/2 inch thick.
Cover the dough with cling wrap and place it in a warm draft free area on your counter until it is doubled in size. This takes about 1 hour.
Preheat your oven to 400 degrees Farhenheit.
After the second rise, use your fingers to poke and create deep dents in the dough. Then drizzle with a tablespoon of olive oil and top with fresh rosemary and sea salt. You can bake it now or add extra toppings.