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In a large bowl, whisk together the flour, salt, and instant yeast.
Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball.
Rub the surface of the dough lightly with olive oil.
Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and place in the refrigerator for at least 12 hours or up to three days.
Line two pie plates or a pan with parchment paper or grease with butter.
Pour a tablespoon of oil into each pan (or 2 tablespoons if using a 9x13-inch pan).
Deflate the dough and split it into two equal pieces (or leave as one piece if using a 9x13-inch pan).
Place one piece of dough into each prepared pan and roll it in the oil to coat.
Let the dough balls rest for 3 to 4 hours at room temperature.
Preheat the oven to 425°F.
If using rosemary, sprinkle it over the dough.
Pour a tablespoon of oil over each round of dough (or two tablespoons if using a 9x13-inch pan).
Press your fingers into the dough to create deep dimples.
Sprinkle with flaky sea salt.
Bake for 25 to 30 minutes, until the underside is golden and crisp.
Remove from the oven and transfer to a cooling rack.
Let it cool for 10 minutes before cutting and serving.