Mix, pour in the remaining water, and continue mixing with the spatula until you have a uniform dough. Once the salt is fully incorporated, add the crumbled fresh yeast.

Mix again. The dough is now ready to transfer to your work surface. Knead by hand vigorously.

After a few minutes, when the dough becomes smoother and more elastic, pour the olive oil over the dough.

Continue kneading on the work surface to fully incorporate the oil, kneading vigorously. You may need to dust with a little flour. It should take about 13-15 minutes to get a smooth, even dough.

Divide the dough into two pieces of about 500 grams each. Shape each into a rectangle with your hands, then fold it in thirds by bringing one end toward the center, folding again, and rolling it so the seam is on the bottom, on a lightly floured surface.

Repeat with the other half of the dough. Cover with a towel and let rest for about 30 minutes.

Remove the towel, take one dough ball (keep the other covered). Grease the first baking sheet with 1 tablespoon (15 grams) of olive oil. Place the dough on a floured surface, flatten it with your fingers to stretch it, then roll it out with a rolling pin. Transfer it to the baking sheet.

Pour 2 tablespoons (30 grams) of olive oil and 6 tablespoons (90 grams) of brine over the center of the dough, then gently spread with your hand to fill all the dimples.