In a stand-mixer or hand-held mixer with dough-hook, whisk plain yogurt and water until even.

Add bread flour, buckwheat flour, sea salt and instant dry yeast, and mix on low until incorporated, then turn to medium-high speed and knead for another 12~15 minutes.

Cover the bowl and let rise at room-temperature until fully doubled, about 1:30 to 2 hours. Alternatively, you can let the dough rise in the fridge for 24 hours or until doubled.

Preheat the oven on 570 F/300 C with fan-on (or as high as your oven can go which is sometimes 500 F/250 C).

Rub a little oil on a large baking sheet and stick a piece of parchment paper on top. Generously dust the entire parchment paper with flour, then scrape the dough on top.

Gently fold ⅓ of each side the dough over itself into a rectangular shape, like folding a letter.

Let rise again for 45 minutes to 1 hour until doubled again.

Remove the plastic wrap. Use the middle knuckles of your fingers to GENTLY dent and push the dough outwards towards all four directions.

Make random punctures 2" (5 cm) apart that goes all the way through the dough to the pan.

With a spray bottle, spray a thin mist of water all over the dough and the baking sheet, then drizzle extra virgin olive oil on top of the dough.

Bake in the middle rack of the oven for about 12~17 minutes, until the crust is deeply browned and blistered.

Let cool on a cooling rack for 30 minutes.