In a medium-large bowl, warm water warm, honey and active-dry yeast. Give the yeast a quick stir to mix it in with the water. Then let it sit for 5-10 minutes until the yeast is foamy.
Next, combine flour, extra virgin olive oil, and salt. Using a sturdy wooden spoon or a rubber spatula, mix until all of the flour is well incorporated.
Once combined, remove dough from the mixing bowl and use your hands to shape it into a ball. Grease the mixing bowl with olive oil or coconut oil cooking spray, then place the dough ball back in the bowl and cover it with a damp towel. Place in a warm location and let the dough rise for 45-60 minutes, or until it has nearly doubled in size.
After the dough has risen for the first time. Turn the dough onto a floured surface and split it in two. Roll each piece of dough out into a circle until that the dough is about 1/2-inch thick. Cover the dough again with the damp towel, and let the dough continue to rise for another 20 minutes.
Preheat oven to 400°F. Transfer the dough to a circular baking pan. Use your fingers to poke deep dents all through the surface of the dough.
Drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary needles and sea salt.
Bake for 20-35 minutes. Remove from the oven, and drizzle with a little more olive oil. Slice, and serve warm.