Mix the flour, yeast, and water (from the poolish section) in a large mixing bowl until incorporated. Cover, and allow to sit at room temperature for 60 minutes to kickstart yeast activity.

Transfer to the fridge to ferment for 24-48 hours. This can also be left at room temperature for 8-10 hours, however cold proofing in the fridge will provide better flavour development.

Mix the fermented poolish and water (from the dough portion) together before adding in the flour and mixing once again until it forms a rough and shaggy dough.

Cover and leave the dough to rest for 45 minutes. This is known as the autolyse and it allows the gluten to naturally start developing.

Add in the oil and salt and start doing some stretch and folds to incorporate.

After 15 minutes, carry out 3 sets of coil folds with 15 minute rests between each set.

Once the folds have been completed, either allow the dough to finish proofing at room temperature (approx. 2 hours at 20'C), if baking on the same day, or for best results transfer to the fridge to cold proof for 24-72 hours.

Prep a 9"x13" baking tin by lining with baking paper and covering the base and sides with a generous layer of olive oil.

After proofing, gently loosen the dough from the container and dump the dough out into the tin.

Carry out a letter fold to make it easier to flip the dough over.

With oiled fingers, very gently press the dough down slightly to flatten it out.

If the dough was cold proofed, it will require approx. 4 hours to proof at a room temperature of 20'C. If the dough was proofed at room temperature, it will require 1-2 hours.

One hour before baking, pre heat your oven to 220'C (fan)/240'C (conventional) - 430'F (fan)/465'F (conventional).

Once the dough is proofed and ready, drizzle olive oil generously over the top. With oiled fingers, dimple firmly ensuring you're pressing downwards and not flat.

Transfer to the oven and bake for 25-30 minutes or until golden brown. Immediately finish with another drizzle of olive oil and transfer to a wire rack to cool.