Activate the yeast: In a large bowl, whisk warm water, honey, and yeast. Let sit until foamy, 5–10 minutes. If it doesn’t foam, your yeast may be expired or the water too hot/cold.

Make the dough: Stir in sugar, vanilla, and salt. Add flour and olive oil. Mix with a spatula until a shaggy dough forms. It will be sticky—that’s good.

Knead briefly: Knead in the bowl or on a lightly oiled surface for 2–3 minutes, just until smooth. Avoid adding extra flour. The dough should feel soft and slightly tacky.

First rise: Oil a clean bowl, add the dough, and turn to coat. Cover and let rise in a warm spot until doubled, about 60–90 minutes.

Pan and rest: Generously oil a 9x13-inch pan or a large sheet pan. Gently transfer dough to the pan, stretching it toward the edges. If it springs back, rest 10 minutes and stretch again until it fits.

Second rise: Cover and let rise 30–45 minutes, until puffy. Meanwhile, heat oven to 400°F (200°C).

Dimple and top: Drizzle 2–3 tbsp olive oil over the dough. With oiled fingers, press deep dimples all over. Sprinkle generously with sugar (2–3 tbsp). Add fruit, zest, or a light dusting of cinnamon sugar, if using. For a sweet-salty edge, add a pinch of flaky salt.

Bake: Bake 20–25 minutes, until golden with caramelized edges. The top should feel set and lightly crisp.

Finish and cool: Drizzle a final thread of olive oil while warm. Cool 10–15 minutes before slicing so the crumb sets.