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Add all the ingredients to a bowl and mix well until combined. Make sure there aren't any olive oil lumps, a spatula is easiest.
Cover and rest 20 minutes.
Perform 4 stretch and folds: wet your hand first, turn the bowl, flip the dough over, fold it in half, cover and rest 20 minutes. Repeat 4 times.
Optionally do another set of 4 stretch and folds after 20 minutes (2-3 sets total).
Cover and rest for 1 hour.
Add parchment paper to an oven dish. Sprinkle the worktop with flour and turn the bowl upside down to release the dough.
Very gently stretch the dough into a rectangle shape from underneath, minimizing handling to keep air inside.
Cut down the middle and then each half into 4 pieces to create 8 pieces total.
Place on baking dish, cover and rest for 20-25 minutes while oven heats to 220°C.
Optionally place a dish with water in the oven bottom to create steam.
Bake for 18-22 minutes until the bottom sounds hollow when tapped.
Cool before cutting if possible.