Warm water and stir yeast into the measuring cup. Allow to bloom for five minutes.

Mix the flour, salt, and basil in a large mixing bowl.

Add the yeast water to the flour and stir just until there are no dry spots left in the flour and it’s well combined.

Cover with a wet tea towel, and let sit for 2-10 hours. If you’re going for just 2 hours, make sure it’s in a warm place.

Line a baking pan with parchment paper and pour 3 tablespoons of olive oil onto it.

Gently dump the dough onto the pan, flip it to coat in oil, and then let it rest 20 minutes.

Preheat the oven to 450°F while it rests.

Oil your fingers from some excess oil on the pan, and press the dough out to fit the pan.

Dimple the dough all over with your fingers, then drizzle it with the honey before baking.

Bake for 20-25 minutes, rotating the pan halfway through baking time.