Put the yeast and warm water in a medium bowl and whisk to dissolve. Add the flour and stir using a wooden spoon until thoroughly combined.

Cover with clingfilm and leave at room temp to rest overnight, about 12 hours, until bubbly and doubled in size.

The next day, decant the poolish into a stand mixer fitted with a dough hook. Add the remaining dough ingredients. Mix for about 10-12 minutes on medium speed until the dough is smooth and elastic. The dough will be very wet and loose.

Tip the dough into a large rectangular container that’s coated in olive oil. Allow it to rest for about an hour, until risen and spread to the sides of the container. Oil your hands, and fold the dough onto itself in all four directions (check out the video to see).

Cover the container and allow it to rest for an hour. Oil your hands again, and fold the dough again in all four directions. Poke your fingers all over the top of the dough to help bubbles form. Allow the dough to rest.

Repeat this process once an hour, about 3-5 times. After the final fold, rest the dough in the fridge overnight.

Take the dough out of the fridge and allow it to rest on the counter for about 2-3 hours, or until it reaches room temperature.

Meanwhile, grease a baking sheet or a jelly roll pan with olive oil. Set aside.

Pour the dough onto the baking sheet. Oil your hands, and gently shape the edges with your fingers. The dough will spread a bit so just do your best.

Allow the dough to rest for one hour.

Meanwhile, pre-heat your oven to 450 F.

Brush the dough with olive oil and top with chopped rosemary and crushed sea salt.

Take it out of the oven and allow to cool before serving. Enjoy!