Whisk together the water, yeast, and honey. Let set until foamy -- 5-10 minutes.
In a large bowl, combine the flour and -- if you are using it now -- the salt. Make a well in the center of the flour, and pour in the yeast mixture. Stir with a stout spoon or spatula until the flour is thoroughly moistened. Add the tablespoon of olive oil, and work it into the dough by hand. Cover with cling film and let rest at room temperature until puffy -- about 30 minutes.
Moisten fingers with water or olive oil. Then stretch and fold the dough as illustrated in the video. Cover and let rest for 30 minutes. Stretch and fold a second time, and again cover and let rest for 30 minutes.
Meanwhile, pour the 1/4 cup of olive oil into a 9x13-inch non-stick baking dish or 1/4-size baking sheet.
Stretch and fold the dough a third time, and then transfer the dough to the prepared baking dish. Flip the dough so that both sides are coated with oil. Press and stretch the dough to fill the baking dish. (If the dough snaps back when you attempt to stretch it, let it rest, covered, for 15 minutes to relax the gluten.) Cover and rest the dough until it has doubled in volume -- about 45 minutes.
Center the oven rack. Preheat the oven to 450°F.
Now dimple the dough. To do this, first dampen fingers with olive oil or water. Then press fingers into the dough, pushing all the way to the bottom of the pan, to release gases and to form "dimples." Sprinkle the dough with sea salt and chopped rosemary.
Bake in the preheated oven until the dough puffs and turns crisp on the top and sides -- 20-25 minutes. Unmold onto a wire rack. If the bread has stuck to the bottom of the baking dish, use a flat, flexible spatula to loosen it from the sides and bottom of the pan. Let cool for at least 10 minutes before slicing and enjoying.