Add honey to a liquid measuring cup. Whisk in warm water (105-110°)and then the yeast. Set off to the side for 5 minutes to allow the yeast to bloom.
Meanwhile add bread flour and kosher salt to the bowl of your stand mixer fitted with the hook attachment. Stir until combined.
Once the yeast mixture is frothy, turn your mixer on low-speed and gradually pour in yeast water. Mix until just incorporated, stopping to scrape down the sides as you go.
Add in the olive oil and mix on low-speed for 4 minutes.
Add 1 tablespoon of olive oil to a mixing bowl.Shape the dough into a ball. Transfer dough to bowl (with the oil) and toss and coat the dough and inside of the bowl with the oil.
Cover the bowl tightly with plastic wrap and place in a warm spot to rise for 1 hour.
Preheat your oven to 425° and grease a 9x13 (or equivalent) nonstick baking pan with a generous amount of olive oil.
Transfer dough to greased pan. Use your fingers to press and stretch the dough to fit. Cover with clean kitchen towel and let rise a second time for 30 minutes while your oven preheats.
Drizzle with olive oil over top of the risen dough and sprinkle with flaky salt.
Once oven has preheated, reduce the heat to 375° and place the pan on the middle rack. Bake for 25 to 28minutes, rotating the pan halfway through baking.
Let rest for 10 minutes before transferring to a wire rack to cool before serving.