Sift the flour into a large bowl and mix in the salt.
In a separate small bowl, dissolve the yeast and honey in the warm water.
Add the water mixture and olive oil to the flour. Mix well. Transfer to a work surface and knead for about 8 minutes.

Lightly flour your work surface. Stretch each dough ball into a rectangle about 9 inches by 3 inches (23 cm by 7 cm) and place them on the baking sheet.
Lightly spray the tops with water and press fresh rosemary leaves onto the surface.
Cover with plastic wrap and refrigerate for about 6 hours or overnight.

After 6 hours, uncover and let rise for about 2 hours, or until doubled in size.
Preheat the oven to 450°F (232°C).