1. In a large bowl or stand mixer, combine warm water and yeast and let bloom for 5 minutes until foamy.

2. Add bread flour, olive oil, and sea salt and mix on low until a sticky dough forms.

3. Knead dough by hand or mixer for 8 to 10 minutes until elastic and smooth.

4. Coat the dough with a thin layer of olive oil, cover, and proof in a warm spot for 1 hour or until doubled in size.

5. While dough proofs, prepare toppings: quarter figs, chunk brie, chop pistachios, and whisk honey with 1 teaspoon warm water for glaze.

6. Brush a 9×13-inch pan with olive oil and line with parchment paper.

7. Transfer risen dough to the pan and stretch to fit, dimpling the surface with fingertips.

8. Brush dough lightly with olive oil, then scatter figs, brie chunks, and pistachios, pressing gently into the dough.

9. Drizzle 2 tablespoons of the honey glaze evenly over the toppings and sprinkle thyme leaves and optional rosemary or lemon zest.

10. Cover and proof for another 20 to 25 minutes while preheating the oven to 400°F (200°C).

11. Bake for 22 to 25 minutes, rotating halfway, until edges are golden and brie is bubbling.

12. Remove from oven and immediately brush with remaining honey glaze for a glossy finish.

13. Let cool for 10 minutes before slicing into squares and serving.