Activate the Yeast: In a small bowl, mix the lukewarm water with the yeast and honey (if using). Let it sit for 5-10 minutes until it becomes frothy.
Make the Dough: In a large mixing bowl, combine the flour and salt. Pour in the activated yeast mixture and olive oil (if using). Stir until a dough forms.
Knead the Dough: Transfer the dough onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little more flour.
First Rise: Place the dough in a lightly oiled bowl, cover with a damp tea towel or plastic wrap, and let it rise in a warm place for 1-2 hours, or until it doubles in size.
Shape the Dough: Punch down the dough and transfer it to a floured surface. Divide it into 3-4 equal pieces, then shape each piece into a long, thin stick (about 12-15 inches). Place the shaped loaves on a baking sheet lined with parchment paper.
Second Rise: Cover the dough sticks with a tea towel and let them rise for another 20-30 minutes.
Bake: Preheat the oven to 475°F (245°C). Bake the Stecca bread for 20-25 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom. Optionally, you can spritz the oven with water during the first 10 minutes to create steam for a crispier crust.
Cool and Serve: Remove the Stecca bread from the oven and let it cool on a wire rack for 10-15 minutes before slicing.
