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Mix water + yeast + olive oil in a bowl. Add flour and salt, then mix roughly with a spatula. Dough will be very sticky (normal).
Cover and rest 30 min. Wet hands and stretch & fold from 4 sides. Repeat every 30 min × 3 times (about 1.5h total).
Refrigerate 12h (best flavor) OR rest at room temp for 1h.
Flour surface generously. Carefully transfer dough (keep bubbles). Cut into 3 pieces. Gently shape into rectangles. Do NOT knead.
Cover and rest 30–40 min.
Preheat oven to 450°F / 230°C. Reduce to 400°F / 200°C when baking. Add 1 cup water for steam. Bake 18–22 min until deep golden brown.