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In a bowl, mix water and yeast, then add flour and mix until no dry flour remains. Cover for 30 min.
Add salt and olive oil, then do stretch and folds followed by coil folds. No waiting between folds. Cover and leave for 1½ hour.
On a well floured baking paper, gently place your dough without deflating it. Stretch it gently from the sides, then divide into 6 pieces. Let rest for 10 min uncovered.
Bake at 440°F with steam for 10 min, then reduce heat to 380°F and bake another 15 min or until golden brown.