Mix the dry ingredients

• Combine the flour and salt in a bowl.

Activate the yeast

• In a separate bowl, mix the warm water, sugar and yeast.

Make the dough

• Pour the yeast mixture into the flour mixture and stir until a very sticky dough forms.

Cold ferment overnight

• Coat the dough with olive oil, cover and refrigerate overnight until doubled, bubbly and jiggly.

Transfer and rest

• Oil a baking dish generously and transfer the dough into it.
• Let it rest at room temperature until spread out and puffy.

Dimple the dough

• Press the dough all over with oiled fingertips to create deep dimples.

Top and bake

• Scatter the rosemary over the dough and sprinkle with flaky salt.
• Bake at 220 °C until golden and crispy.