Mix 500g flour + 350g water → rest 30-60 min
Add yeast dissolved in remaining water + oil + salt
Fold every 30min (3 times) → proof 4-6 hours
Shape into rectangle, fold 3 times → rest 30min
Bake at 250°C (475-485°F): 10min bottom + 2-3min top rack
Serve warm with oil, or stuffed with mortadella/prosciutto
