Add the dry yeast to 1/2 cup of warm water with honey. Let it sit until foamy

Pour in 1/4 tbsp of olive oil. Add the flour and salt. Mix with a rubber spatula until no dry streaks remain. Not aiming for a smooth dough

Cover with a plastic wrap or tea towel and chill until the dough is doubled in size. Stretch and fold at every 30 minutes interval 4 times (in total 2 hours)

Preheat oven to 220 °C

Bake the bread for 25-30 minutes