Combine the water with the yeast and mix well to hydrate all the yeast.

In the bowl of a stand mixer add the four and the salt and mix with a spoon to distribute the salt evenly.

Add the water yeast mixture to the bowl. Turn on the stand mixer with a dough attachment on low.

Add the olive oil and let it absorb completely. Turn the mixer up to medium-high and let it run for approx 10 minutes.

Take the dough out and put in a fresh bowl greased with olive oil. Cover and let sit for 2-3 hrs or until at least double in size. It's also possible to put the dough in the fridge if you want to bake it the next day.

Grease a baking tray that's approx 20 by 30 cm with olive oil. Transfer the dough into it and using wet fingers spread it out evenly. The dough will spring back but that's ok. We'll fix this later. Let it rest covered for at least 30 minutes, up to an hour.

Preheat oven to 200C with the convection fan on.

After the dough has rested and the gluten has relaxed you'll be able to do the remainder of the stretching so that it fills the whole tray. Remember to do it with wet fingers.

Put in the oven and bake for approx 20 min. The top should be golden brown when it's ready.

Let cool a bit so it's easier to cut. Eat as is or use it to make sandwiches.