1. Activate the Yeast

In a small bowl, combine warm water, yeast, and honey. Stir gently and let sit for 5–10 minutes, until foamy.

2. Make the Dough

1. In a large bowl (or stand mixer with a dough hook), mix flour and salt.

2. Add the yeast mixture and olive oil. Mix until a soft dough forms.

3. Knead for about 6–8 minutes (by hand or mixer) until smooth and elastic.

4. Lightly oil a clean bowl, place the dough inside, cover, and let rise for 1 hour or until doubled in size.

3. Prepare the Topping

In a small bowl, combine olive oil, minced garlic, and chopped rosemary. Let sit while the dough rises to infuse the oil.

4. Shape the Flatbread

1. Preheat oven to 450°F (230°C). If you have a pizza stone, place it in the oven to heat up.

2. Punch down the dough and divide it into 2–3 pieces (depending on desired size).

3. Roll each piece out on a floured surface into an oval or rustic rectangle, about ¼ inch thick.

5. Assemble

1. Place the rolled dough on a parchment-lined baking sheet (or directly on the hot stone).

2. Brush generously with the rosemary-garlic oil mixture, including the bits of garlic and herbs.

3. Sprinkle lightly with flaky sea salt.

6. Bake

Bake for 10–12 minutes, until puffed, golden, and crisp around the edges.

7. Serve

Brush lightly with more olive oil if desired. Slice into wedges and serve warm.