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In a large rectangular dish or bowl, combine warm water (make sure it's between 105-110°F), olive oil, yeast, and salt. Gradually mix in the Arrowhead Mills Organic All-Purpose Flour until a messy, cohesive dough forms with no dry flour patches. Scrape down the sides to gather the dough together.
Cover the bowl and let the dough rest for 1 hour, folding it gently every 15 minutes. After the last fold, let it rest an additional 45 minutes to rise fully.
Preheat the oven to 450°F.
Lightly dust the dough and your countertop with flour.
Turn the dough out onto the floured surface and gently shape it into a 10" x 15" rectangle. Handle the dough gently to avoid deflating it.
Using a floured bench scraper or knife, cut the dough into rough rectangular pieces.
Transfer the pieces to a baking tray and let them rest for 30-45 minutes to allow them to rise again before baking.
Bake in the preheated oven for 12-15 minutes or until the pieces are golden brown. Enjoy!