In a large bowl, combine the yeast, honey, and warm water. Let it sit for 5-10 minutes; it should get foamy or lightly bubbly.

Stir in 2 tablespoons (30 grams) of Colavita Artichoke Pate and 2 tablespoons (28 g) Colavita Essential Olive Oil, then add the flour. Stir until well combined and no dry spots remain. The dough will be very wet and sticky.

Cover the bowl and refrigerate for 8-12 hours. The dough will at least double in size and become very bubbly during the slow rise in the refrigerator.

When the dough has risen in the bowl, add the remaining 3 tablespoons of olive oil to a 9x13 pan and coat the bottom and sides of the pan. Gently tip the risen dough into the pan, and stretch to fill the pan. It may not reach the edges yet, which is okay.

Cover the pan and allow to rise until doubled in size, about 1 to 1 ½ hours in a warm place. During this time, preheat the oven to 450°F with the rack in the center.

Once the dough has risen in the pan, place the halved artichoke hearts over the surface, then press down into the dough. Use your fingertips to continue to dimple the dough all over, pressing deep into the pan.

Sprinkle the dough with Colavita sea salt, then bake for 25-35 minutes, until golden brown.

Remove the bread from the oven and let cool for 5 minutes. During this time, melt 1 tablespoon of butter and combine with the remaining 2 tablespoons of artichoke pate.

Brush the surface of the hot bread with the artichoke butter, allowing it to sink into all of the crevices.