Step 1

Combine the flour, yeast, salt, and sugar in a large bowl.

Step 2

Pour over the lukewarm water. Mix well with a spatula until a sticky dough is formed.

Step 3

Pour a teaspoon or two of olive oil on the surface of the dough and rub it all over.

Step 4

Cover with plastic wrap and refrigerate for 18-24 hours. I kept it for 24 hours.

Step 5

When you're ready to bake, grease a 9" x 13" or 10" x 12" pan. Line the bottom with parchment paper. You may not need to do that if your pan is non-stick.I used a 10" x12" pan and lined it too.

Step 6

Take out the refrigerated dough. Oil your hands and gently bring the proofed dough in from the sides of the bowl.

Step 7

Fold the dough over itself. Turn the bowl a quarter of the way and fold the dough over itself again. Do 3 more quarter turns of the bowl with folding over the dough each time.Repeat this step once more.

Step 8

Pour 2 tablespoons of olive oil in the center of the prepared pan.

Step 9

Gently place the deflated dough on the olive oil. Roll it a couple of times to coat it well with oil.

Step 10

Cover this with plastic wrap or a kitchen towel and keep in a draft-free place for 2-4 hours or until the dough doubles and covers the pan.Mine doubled in 1.5 hours.

Step 11

Preheat the oven to 220 C.

Step 12

Sprinkle rosemary ( if using ) all over the surface of the dough.

Step 13

Pour over the remaining 2 tablespoons of olive oil on the dough and spread it all over. Dimple the dough using your fingers. Sprinkle the sea salt.

Step 14

Bake the bread at 220 C for 25-30 minutes, until the top is golden brown. The bottom of the bread should be crispy.

Step 15

Let the bread rest in the pan for 5 minutes before turning it out on a cooling rack. Slice warm or let it cool completely. Enjoy!