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Make the porridge then stir through the olive oil. Remove to a bowl till it cools a little.
Add caster sugar and yeast to slightly warmed water, mix and set aside.
Add the flour and salt to a large bowl, mix then add the porridge, stirring till it looks like breadcrumbs.
Pour in the activated yeast and mix thoroughly. Cover and leave for 15 minutes.
With a wet hand, grab up the edge of the dough, pull and place on the top - do this on effectively the 4 corners of the dough then flip the whole thing over. Cover for 15 minutes then repeat. Do this 4 times over the course of an hour - so every 15 minutes.
Oil another large bowl and put the dough in, flipping till it's all covered in oil. Cover with plastic wrap and leave in the fridge overnight.
The next day you will be met with a jiggly bubbly dough. Tip out onto an oiled and lined baking tray, and using oiled fingers fold the two sides into the middle then flip. Gently ease it out to a rectangle and leave till doubled and filling the tray.
Drizzle in olive oil, sprinkle with oatmeal, dimple all over with your fingers, sprinkle with flakey salt. Give it a shoogle - so satisfying!
Get into a preheated oven at 220c (fan forced) for 15 minutes, then turn the heat down to 200c. Remove to a rack to cool then slice and enjoy.