In a large bowl mix the starter, water, honey, flour and salt until a shaggy dough forms. Set the dough aside for 30 minutes for the flour to absorb the water.
After 30 minutes, gently turn the dough over on itself a few times to smooth out the ball. Cover with plastic wrap or a damp towel and allow to rise at room temperature for 12 hours.
After 12 hours, sprinkle thyme or rosemary over the dough if using and knead them in just until mixed.
Oil a 9x13 rimmed baking tray with 1/4 cup (60 grams) of the olive oil. Transfer the dough to the pan and use your hands to stretch it as you can. It may spring back on you, but don't worry--it will spread as it rises.
Cover with a damp cloth or oiled plastic wrap and allow to rise again until doubled in size--about 4 to 6 hours more depending on the warmth of your house and strength of your starter.
Preheat the oven to 425. While the oven preheats, use your fingers to press straight down into the dough making dimples. Some air bubbles will form and that's fine. Drizzle over the remaining 1/4 of olive oil and sprinkle on the 1 teaspoon of sea salt.
Bake 18-20 minutes or until golden brown. Serve warm or cool and wrap tightly. Will last 2 days on the counter or 6 weeks frozen.