1. Mix flour, dry yeast, honey and salt in a large bowl. Important: Do not let salt come in direct contact with the yeast, as the yeast will lose its attribute. Just add yeast first, stir and then add salt.
2. Create a hole in the middle of the flour with your hand or using a tablespoon. Add water. Stir with a spoon, scrapping off gently flour from the sides, until you have your dough. Place dough on the kitchen counter and knead until you have a soft dough. You can perform this procedure in the mixer if you own the special hook for dough.
3. Add some olive oil in a bowl and place the dough, rotating until its surface is covered in olive oil. Cover bowl with a cling film. Let the dough rise for 1 ½-2 hours. At this stage, for better results, leave bowl in the fridge overnight. If you do that, take our bowl from the fridge 1 hour before you proceed. Otherwise, you can proceed to the next stage.
4. Take a rectangle baking dish, around 25X35 cm. You can also use, the one-use foil baking dishes. Spread 2 tbsps olive oil on the surface of the dish. Place the risen dough on the surface and spread it all over the surface, using your hands (and applying pressure with your palms). If the dough does not fit exactly in the dish, do not worry. When the dough rises more you will be able to stretch it a bit more. Cover the baking dish with a cling film and let the dough rise for 30-60 minutes.
5. Preheat oven at 220C on fan mode and garnish your dough with cloves of garlic, olive oil and rosemary.
6. Bake for 25 minutes