First, in a small mixing bowl, combine the warm water, yeast and honey and stir to combine. Allow it to sit for 5 minutes until it is foamy.
In a large mixing bowl, whisk together the bread flour with the kosher salt.
Add the yeast mixture to the flour mixture and stir together into a shaggy dough until no dry pockets remain.
Pour 2 Tablespoons of the olive oil into a large clean bowl and turn the dough into it. Turn the dough over to coat in the olive oil, cover with a clean towel or plastic wrap and let it rise in a warm spot for 1 hour or until doubled in size.
Grease a 9x13 inch baking dish with the butter and drizzle in the remaining 2 Tablespoons of olive oil.
When the dough is doubled in size, starting at the top, pull and stretch the dough from the top and fold it into the middle. Turn the bowl a quarter of a turn and repeat. Repeat two more time until all four sides have been folded into the middle.
Turn the dough out from the bowl into the greased and oiled baking dish, letting any remaining oil in the bowl drizzle on top.
Gently stretch it into a rectangle shape. Allow the dough to rise uncovered for another hour or until doubled in size.
In a small bowl, mix together the olive oil with the garlic and herbs for the topping and set aside.
When the dough is done with the second rise, preheat the oven to 450˚. Dip your fingers into the oil topping and press them down firmly into the dough to create dimples over the entire surface.
Drizzle the oil topping over the entire dough, sprinkle with the sea salt and bake in the preheated oven for 20-30 minutes until golden brown.
Allow the bread to cool for 5-10 minutes and slice into 12 squares.