In a medium bowl combine the water, honey and yeast. Set aside for 5 minutes or until the yeast starts to foam.
In a stand mixer with the dough hook attachment combine all the flour, salt, water mixture, and ¼ cup oil. Mix for 5-6 minutes or until the ball of dough sticks to the hook.
Transfer the dough to a counter and knead several times and form into a ball. If your fingers stick to the dough dip them in the remaining oil to help prevent sticking. Brush a large bowl with a tablespoon of olive oil, and place the dough inside. Cover with plastic wrap and set aside to rise until doubled in size, about 40 to 50 minutes.
Coat a half baking sheet a tablespoon of olive oil.
Punch the dough down and place the dough in the pan. Gently press to spread it out to the pan’s edges. Brush the the remaining olive oil. Make indentations with your fingers, every few inches apart, all over the dough. Cover the pan with plastic wrap and set aside to rise again until it has doubled in size. About 40 - 50 minutes.
Preheat the oven to 425°F, 220°C, or gas mark 7.
While the dough is rising thinly slice the garlic and red onion and chop the rosemary.
Remove the plastic wrap. Sprinkle the garlic and red onion on the dough and gently press it in. Sprinkle with the rosemary and bake for 20 minutes, or until golden brown.