In a large mixing bowl stir together the yeast, warm water, agave, 1 Tbsp olive oil, and salt until combined

Add the bread flour and mix with a spoon until all dry ingredients are blended

Cover with a cloth and let rest at room temperature for 10 minutes

Stretch and fold the dough from the top upwards and then down toward the bottom of the dough

Repeat this action on all sides of the dough until it feels like you have created tension and you cannot stretch the dough up and over anymore

Let the dough rest for 10 minutes and repeat the fold action one more time

Wet hands gather dough and place seam side down in a bowl so that the top is smooth

Give the dough a generous drizzle of olive oil and rub over the top of the dough

Cover the bowl with plastic wrap and let it rest in the fridge for 24 - 48 hours (the longer the more flavor)

Prepare a 9” x 13” baking sheet with oil and parchment paper

Drizzle 2 Tbsp olive oil on the parchment paper and spread evenly

Remove the dough from the fridge and place it on the tray

Oil hands and fold one side of the dough towards the middle and repeat with the other side; like folding a piece of paper into thirds

Flip the dough so that the seam side is down

Cover using another tray flipped upside down (do not use plastic wrap or a towel because the dough will stick)

Let sit for 2 ¼ hours or until the dough fills the tray

Preheat oven to 425°

Once dough is jiggly drizzle top with olive oil and sprinkle with herbs, garlic powder, garlic slices, and vegan feta

Oil hands and press fingers into the dough, gently touching the bottom of the tray until the entire surface is dimpled

Sprinkle the top of the dough with flakey salt if using

Bake for 18-22 minutes on the lowest rack; remove from oven once it is golden brown and drizzle with apple honey

Let the bread cool for a couple of minutes and move it to a cooling rack so it stays crisp

Let cool for 15-20 minutes before cutting