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Mix the flour with 400g water and leave for 30 mins to autolyse.
Mix the yeast with the remaining 30g water and work into the dough. Add the salt, followed by the olive oil in a couple of stages, folding until incorporated.
Rest 15 mins → stretch & fold → rest 15 mins → coil fold → rest 15 mins → coil fold.
Cover and leave to rise until roughly doubled in size — around 1 hour depending on room temperature.
Transfer to a well-oiled, parchment-lined tin. Fold the dough into thirds, rotate so its longer side runs lengthways along the tin, then flip so the seam is underneath.
Cover and prove until doubled and filling the tin — roughly 1 hour.
Heat the oven to 230°C. Cover the dough generously with olive oil and dimple all the way to the bottom of the tin. Rest 15 mins, then dimple again from the opposite direction, trying not to pop those lovely bubbles.
Bake for 20–25 mins until deeply golden. Remove from the tin and cool on a wire rack. Finish with sea salt while hot and extra virgin olive oil before serving.