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In a large mixing bowl, whisk together the flour, yeast, and salt.
Add the olive oil and lukewarm water to the dry ingredients. Mix with a spoon until a sticky dough is formed.
Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes.
Wet your hands to prevent sticking. Gently lift one side of the dough, stretch it upwards, and fold it over the center. Do this for all sides.
Cover and let it rest for 30 minutes.
After 30 mins, repeat the stretch and fold and cover and let it rest for 30min.
After 30 mins, Repeat the same stretch and fold process as before.
Now cover the dough and let it rest for one hour.
Generously flour your work surface. Carefully turn the dough out onto the surface without deflating it.
Dust the top of the dough with flour and gently shape it into a rectangle. Avoid over-handling to preserve the air bubbles. Use a bench scraper to cut the dough into 4 rectangles.
Now shift the dough carefully with the bench scraper to a lined baking tray.
Preheat the oven fo 220C. Spray little water inside the oven to create humidity. Now place the prepared baking tray in the oven and bake for 15- 20 min or until golden brown and crusty on top.
Let it cool on a wire rack. For freshness, store in a paper bag.