Bloom yeast in warm water and honey. Mix together and allow to sit until mixture begins to foam.
Add flour, salt, and herbs de provence. If using a stand mixer, use the hook attachment.
Transfer to an oiled bowl, cover, and let rise overnight in the refrigerator, up to 48 hours. OR if you're lazy like me, instead of transferring to another bowl, pour some oil into the mixing bowl, targeting the sides of the bowl, making sure to coat the ball of dough.
When ready to bake, generously coat a sheet pan in olive oil and empty dough onto sheet pan.
Let come up to room temperature ~30 minutes.
Using hands, spread and stretch dough to cover entire sheet pan. Dimple dough with fingers. Drizzle with olive oil and sprinkle with flakey salt and extra herbes de provence.
Bake for 20-30 minutes at 450F until crispy and browned.
Cut into squares and enjoy alone, with more olive oil & balsamic vinegar or butter!