Preheat the oven to 200F.
Combine the water, yeast, and honey in a medium bowl. Stir, and let sit for 5 minutes, until foamy.
In a mixer, or bowl, add the Spelt flour, salt, and yeast mixture. Mix until you have a shaggy dough. When you see it, you'll know what I mean by "shaggy,"
Add 4 tablespoons of the olive oil to the bowl of dough, and mix until well combined. Cover, and let rise on the stove until doubled in size. It shouldn't take more than an hour. Maybe even less.
Use the butter to grease a 13x18 cookie sheet. Add a tablespoon of olive oil to the center of the cookie sheet. (A 9x13 pyrex works as well, you'll just have thicker bread.)
Fold the edges of your dough like a box, until you have a nice ball.
Transfer the dough to the cookie sheet, and cover with saran wrap that is greased. (I used Olive Oil)
Place back on the stove until doubled in size. Shouldn't take more than an hour.
Preheat the oven to 450F.
When the dough is doubled in size, grease your hands, and spread the dough to the edges of the sheet where it hasn't reached. Now, press your fingers into the dough all over to dimple it.
Drizzle 1 more tablespoon of Olive oil all over it. (All the oil makes it taste amazing!!) Sprinkle with the sea salt, and Italian seasoning. (This last time I use "Everything But the Bagel" seasoning, and it was delicious too!!
Bake on the middle rack in your over for 20 minutes. No more, spelt is a drier flour, and you don't want dry bread. When it's done, eat a piece while it's still warm!! It tastes good cold as well.
Store in the fridge in an airtight container, for up to 2 weeks. Then put in the freezer if there's any actually left.