In medium bowl, whisk together yeast, honey and 2-1/2 cups lukewarm (105 to 110 degrees F) water. Let stand 5 minutes or until foamy.

Add flour and salt to bowl and mix with a rubber spatula until a shaggy dough forms, with no dry streaks of flour.

Pour 1/4 cup oil into the largest bowl that will fit into your refrigerator. Transfer dough to bowl and turn to coat in oil.

Tightly cover bowl with lid or plastic wrap and refrigerate at least 8 hours or up to 1 day. Dough should double in size during this time.

Keeping dough in bowl, use a fork in each hand to gather the dough furthest from you and lift it up and over into the center of the bowl. Rotate the bowl a quarter turn and repeat this process. Do this 2 more times.

Grease 13x9-inch baking pan with butter. Pour 1 tablespoon oil into center of pan. Transfer dough to pan. Pour any oil left in bowl over dough.

Let rise, uncovered, in a dry, warm spot for at least 2 hours or up to 4 hours, or until doubled in size.

Check to see if dough is ready by poking it with your finger. It should spring back slowly, leaving a visible indentation. If it springs back too quickly, your dough isn’t ready and should continue rising. If dough is ready, preheat oven to 450 degrees F.

Lightly oil your hands and use your fingers to aggressively dimple the dough all over, reaching all the way to the bottom of the pan.

Drizzle dough with remaining 1 tablespoon oil. Sprinkle with rosemary and sea salt.

Transfer to oven and bake 22 to 24 minutes or until puffed and golden brown all over. Let cool in pan for 10 minutes before turning out onto a cooling rack, slicing and serving warm.