Activate the yeast: In a large bowl, mix warm water and honey. Sprinkle yeast over the top and let it sit until foamy, about 5–8 minutes.

Make the dough: Add flour and kosher salt to the bowl. Stir with a spatula until a shaggy dough forms. Drizzle in 2 tablespoons olive oil and mix until absorbed. The dough will be sticky—that’s good.

First rise: Lightly oil the bowl, turn the dough to coat, cover, and let it rise at room temperature until doubled, 60–90 minutes. For extra flavor, refrigerate the dough after it rises for 8–24 hours, then bring to room temp before proceeding.

Prepare the pan: Generously oil a 9x13-inch baking pan or a large sheet pan (2–3 tablespoons). Add 1 tablespoon olive oil to the surface, too.

Pan and rest: Transfer the dough to the pan. Gently stretch it toward the edges without tearing. If it springs back, rest 10 minutes and stretch again until it reaches the corners.

Garlic oil: In a small skillet over low heat, warm 2 tablespoons olive oil. Add minced garlic and cook gently 30–60 seconds until fragrant, not browned. Remove from heat and cool slightly.

Dimple and top: After the dough relaxes for 20–30 minutes and looks puffy, oil your fingers and press deep dimples all over. Spoon the warm garlic oil across the surface, nudging some into the dimples. Sprinkle rosemary or thyme if using.

Second rise: Let the topped dough rise uncovered 15–25 minutes until slightly puffy. Meanwhile, preheat the oven to 425°F (220°C).

Bake, then add Parmesan: Bake for 12–14 minutes until the top sets and edges start to color. Pull the pan, quickly scatter the Parmesan evenly, and return to the oven for 6–10 minutes more, until deep golden and crisp at the edges.

Finish and cool: Remove from the oven. Drizzle a little more olive oil over the hot bread, sprinkle with flaky salt and black pepper. Cool in the pan 10 minutes, then lift or slide out and cool slightly before slicing.