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Combine flour, yeast, salt and sugar in a bowl and mix.
Add ⅔ of the milk and mix again. Then add more milk as needed to reach a good consistency. It should be a bit wet to the touch, but should release from the sides when pulled.
When satisfied with the consistency, cover with clingy plastic film and place in the fridge overnight or for at least 12 hours.
Preheat your oven to 440°F (225°C).
Bring out the dough from the fridge and remove the plastic film.
Bring out a deep oven sheet that's about 8x10' (20x25 cm)', or slightly smaller. Pour in the olive oil and use a paper towel to grease the entire inside of the pan evenly.
Place your dough in the pan and push it out into the pan as evenly as possible. It should fill the bottom of the pan.
Brush it with the egg, and then top with whole flax seeds and sea salt flakes that you crush slightly with your fingers.
Place in the oven and bake for 14 minutes or until golden brown.