In a large mixing bowl, whisk together the flour, yeast, and salt.

Add the olive oil and lukewarm water to the dry ingredients. Mix with a spoon until a sticky dough forms.

Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes.

Stretch and Fold (3 times with 30-minute intervals)

Wet your hands to prevent sticking. Gently lift one side of the dough, stretch it upward, and fold it over the center.

Repeat this process on all sides of the dough.

Cover and let it rest for 30 minutes.

After 30 minutes, repeat the stretch and fold again. Cover and rest another 30 minutes.

After another 30 minutes, repeat the same stretch-and-fold process once more.

Now cover the dough and let it rest for 1 hour.

Generously flour your work surface.

Carefully turn the dough out onto the surface without deflating it.

Dust the top of the dough with flour and gently shape it into a rectangle. Avoid over-handling to preserve the air bubbles.

Use a scraper to cut the dough into 4 rectangles.

Carefully transfer each piece to a lined baking tray using the scraper.

Preheat the oven to 225°C (435°F).

Lightly spray water inside the oven to create humidity.

Place the baking tray in the oven and bake for 15–20 minutes, or until the bread is golden brown and crusty.

Remove from the oven and let cool on a wire rack.

For freshness, store in a paper bag.

Use for sandwiches or enjoy fresh.