In bowl of stand mixer gently stir together yeast, honey, and warm water (110 F). (I use a hand whisk) Let yeast mixture sit for 10-15 minutes until frothy.
Meanwhile in a separate bowl sift and whisk together both flours.
Once the yeast mixture is frothy, fit mixer with dough hook, pour in olive oil and slowly spoon in flour on medium low speed. When all flour is incorporated turn up to medium and work until it resembles a soft slightly sticky dough. Also try a windowpane test.
Place dough ball onto counter top or working station with a very small amount of oil. The surface should still have some dry spots to "grip" the dough. Cup the dough with your hands and roll it in a tight circle to smooth the shape.
Place dough ball into a lightly oiled large bowl with a Tbsp of Olive Oil at the bottom.
Then cover bowl with plastic and let rise in a warm, draft free location for 1-2 hrs.
Once dough has doubled in size, remove from bowl and place on rimmed baking sheet. (baking sheet can either be sprayed with non-stick spray or lined with parchment paper.)
Stretch the dough with your hands into a long rectangle across the baking tray.
Then take your fingers and press down into the dough, creating small dimples or wells across the surface. (don't tear holes)
Place olives evenly across dough into some of the wells.
Drizzle entire surface of dough with olive oil. Then scatter on sage and rosemary to stick to the oil.
Finally sprinkle with sea salt flakes. Let dough rest for 20-30 minutes for a final puff before baking.
Preheat Oven to 400 F while dough is resting.
Bake for 15-18 minutes until slightly golden around edges.
Once baked, let pan cool on rack. Remove bread and slice, serving with additional dipping oil.
Wrap bread in aluminum foil or place in air tight container for up to a week of freshness.