In a large mixing bowl, combine flour, salt, and yeast. Gradually add water and olive oil, mixing until a shaggy dough forms. Knead for 8-10 minutes until smooth. Place in a greased bowl, cover, and let rise for 1-2 hours.

Preheat oven to 400°F (200°C). Rinse and chop rhubarb. Combine with honey and rosemary in a bowl and stir gently.

Punch down the risen dough and roll it out on a floured surface to about ½ inch thick. Transfer to a lined baking sheet.

Spread the rhubarb mixture over the rolled dough and crumble goat cheese on top. Optionally drizzle with honey.

Bake in the preheated oven for 20-25 minutes until the crust is golden and cheese is bubbling.

Remove from oven and cool for 5 minutes. Cut into squares and serve warm.