How to make it:
Bloom the yeast: Mix yeast, warm water, and honey. Rest 5–10 minutes until foamy.

Make the dough: To a stand mixer or bowl, add flour, salt, and ⅓ cup olive oil. Mix until a sticky, shaggy dough forms. No kneading.

First rise: Cover and let rise 1–2 hours until doubled, or refrigerate overnight for best flavor. *Optional: Make some garlic-infused olive oil to use when dimpling. See below.

Prep the skillet: Add 2 Tbsp olive oil to a 10" cast-iron skillet. Swirl to coat bottom and sides generously.

Shape & second rise: Transfer dough to skillet, turning to coat in oil. Gently press outward (don’t force it to the edges yet). Cover and rest 45–60 minutes until very puffy.

Preheat oven to 425°F.

Dimple & top: Oil your fingers and press deep dimples all over. Drizzle with a little more olive oil if it looks dry. Sprinkle flaky salt + toppings.

Bake 22–26 minutes, until you see a deep golden top, crisp, browned edges, and the center springs back when touched. (If your oven runs hot, check at 20 minutes.)

Immediately brush or drizzle olive oil over the hot bread. Optional: a tiny pinch of flaky salt while warm.

Garlic-infused olive oil:
Gently warm sliced or minced garlic (2 cloves) in a few Tbsp (to ¼ cup) of olive oil. Warm over low heat for 2–3 min, no browning). Let cool, then strain or leave it in. Drizzle oil over the dough when dimpling. Using raw garlic while dimpling will burn. Use leftovers to dip in.