make the dough
In a large bowl, stir the wine, water, honey and yeast until the yeast is dissolved. Let stand until foamy, 5 minutes. Stir in the salt and the 1 tablespoon of olive oil. Add 1 cup of the flour and stir until a loose batter forms. Stir in the remaining 2 cups of flour until almost completely incorporated. Turn the dough out onto a work surface with any remaining flour and knead until the flour is incorporated and the dough is smooth and silky, 7 minutes. Transfer the dough to a lightly oiled large bowl and brush all over with olive oil. Cover with plastic wrap and let rise in a warm place until doubled in bulk, 1 hour and 30 minutes.