In a small bowl, combine 1 ¾ cups of lukewarm water, 2 teaspoons of instant dry yeast, and 1 teaspoon of sugar. Whisk vigorously until fully dissolved. Allow to sit for about 30 seconds until frothy.

In a large mixing bowl, combine 4 cups of all-purpose flour and 2 teaspoons of salt. Create a well in the center and pour in the yeast mixture. Stir until wet and sticky, then drizzle in ¼ cup of olive oil.

Cover the dough and let it rise in a warm area for 1.5 to 2 hours, or refrigerate for 8 to 24 hours.

Turn the dough out onto a floured surface and stretch and fold 20-40 times.

Transfer dough into a greased 9x13 inch baking pan, pressing it to fit. Let it rise for 45 minutes.

Mix ¼ cup of olive oil with 3 tablespoons of water and a pinch of flaky salt. Poke dimples all over the surface of the risen dough and drizzle the oil mixture evenly over it.

Preheat oven to 450°F (230°C). Bake for 20-25 minutes until golden brown.

Let cool in the pan for 5 minutes before slicing. Serve warm.