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In a bowl whisk together the warm water, olive oil, sugar and yeast. Add the flour and salt and mix until a sticky dough forms. Cover and rest for 15 minutes.
Do your first stretch and fold around the bowl about 8-10 times. Cover and rest again for 15 minutes.
Repeat the stretch and folds and then cover and leave to prove for 1–1.5 hours.
Line a baking tray with parchment paper and drizzle over a generous amount of olive oil.
Tip the dough into the tray and gently fold it (fold the ends into the middle and then flip over). Cover and leave to prove again for 1–1.5 hours.
Preheat your oven to 220°C and place the rack in the lowest position.
Spread the dough to the edges, dimple with your fingers, drizzle over more olive oil and add your toppings. Finish with sea salt.
Bake for 20-25 minutes on the lowest rack until golden with a crispy base.
Leave to cool for about 15 minutes & then slice and enjoy.