Mix yeast with water and honey and let sit for 10 minutes.
Add in flour and salt and knead. Add in 4 spoons of olive oil. The dough should be sticky once all kneaded if not add a bit more water and oil.
Leave the dough in a baking dish and cover with plastic wrap. Leave in the fridge overnight. It should be double the size in the morning.
Using all fingers poke holes into the risen dough.
In a pan heat up 4 spoons of olive oil with garlic, rosemary and tapenade. Heat until fragrant approximately 2 mins.
Pour half of the mixture over the dough evenly.
Bake at 350 F for 25 minutes.
Take out of the oven and pour over the rest of the oil mixture.
Let it cool and try not to finish the whole thing.