Activate the Yeast

• In a small bowl, mix yeast, honey (or sugar), and warm water.
• Let sit for 5-10 minutes until frothy and bubbly.

Make the Dough

• In a large bowl, combine flour and salt.
• Add the activated yeast mixture and olive oil. Stir until a sticky dough forms.
• If the dough is too dry, add 1 tablespoon warm water at a time until soft and elastic.

Knead the Dough

• Transfer dough to a floured surface and knead for 8-10 minutes until smooth and elastic.
• Place in a lightly oiled bowl, cover with a damp towel, and let rise for 1 hour (until doubled in size).

Roll and Fold

• Punch down the dough and roll into a 12×8-inch rectangle.
• Drizzle lightly with olive oil and fold into thirds (like a letter).
• Roll into a cylinder, cover with a damp cloth, and let rest for 10 minutes.

Bake the Bread

• Preheat oven to 475°F (245°C).
• Shape dough into a round or oval loaf on a parchment-lined baking sheet.
• Bake for 20-25 minutes until golden brown and puffed.
• Tap the bottom—it should sound hollow when done.