Review all recipe notes and instructions before beginning.
In the bowl of your stand mixer (or a large bowl), whisk together the water, yeast, honey, and rosemary. Let stand for a few minutes.
Add the olive oil, 1 ½ cups of flour, garlic, and the salt. Mix on low with the paddle or dough hook attachment until well combined. Add another ¼ - ½ cup of flour if your dough is still wet enough that it is sticking to the sides of the bowl. Once the dough stays wrapped around the hook, mix on medium speed for 5 minutes. You can also knead it by hand if you do not have a mixer. The dough should feel slightly sticky.
Form the dough into a ball. Grease the mixing bowl and dough well with olive oil, making sure the ball is coated.
Cover with a towel or plastic wrap and let rise in a warm environment for 1-2 hours or until it has doubled in size. (See notes about the warm environment).
Preheat the oven to 550 degrees (or as hot as it goes).
Once the dough has doubled, gently tilt the bowl so the dough falls out onto a clean surface or a large piece of parchment paper. It will naturally begin to spread into a circle. Gently press and pull it into an oval that is about 9 x 13 inches.
Let it rest for at least 10 minutes. While the dough rests, combine the olive oil, butter, and garlic in a small saucepan. Heat over medium until the butter is melted. Remove from the heat. Stir in the remaining herbs. Set aside. Slide the parchment paper with the dough onto a pizza pan or baking sheet. Sprinkle the dough with the parmesan.
Drizzle the herb butter on top as evenly as possible.
Bake for 11-13 minutes, rotating and checking the bread halfway through. Slice & serve warm.