In a large mixing bowl, whisk together the active sourdough starter, filtered water, and honey until dissolved.

Add the bread flour and salt, mixing until a wet, sticky, and shaggy dough forms.

Cover the bowl and perform a series of 3 to 4 stretch and folds every 30 minutes to build gluten structure and pass the windowpane test.

Cover the bowl tightly and let the dough undergo a long, slow bulk fermentation overnight at room temperature until it has doubled in size and is full of bubbles.

Generously coat a 9x13-inch baking pan with extra virgin olive oil.

Transfer the dough into the pan, gently stretching it toward the edges, and let it proof for its second rise for 2 to 4 hours until very puffy and jiggly.

Coat your hands in olive oil and press your fingers deep into the dough to create signature dimples all over the surface.

Drizzle with additional olive oil, sprinkle generously with flaky sea salt, and add any desired toppings like rosemary or olives.

Bake in a preheated oven until the crust is oil-crisped and deeply golden brown, then transfer to a wire rack to cool completely before slicing.