1. In a large bowl, whisk together flour, salt, and yeast

2. Mix in the water with a spatula

3. Slick the dough with a hefty amount of From Olives & Grapes Tuscan Herb Olive oil

4. Cover with either cling wrap, or a tea towel. If using a tea towel, secure tightly around the bowl with string or a rubber band. If the dough doesn’t have enough olive oil or if the covering is loose, you risk the top of the dough developing a crust.

5. Put in fridge, let rest at least 12-48 hours.

6. After 12-48 hours, remove from fridge and take off the cover

7. Oil an approximately 9 x 13 deep pan, use a good amount of oil to ensure the loaf doesn’t stick to the pan.

8. Deflate the dough and transfer to the deep pan.

9. Leave the dough out for 2-4 hours covered.

10. After 2-4 hours, dimple the dough by drizzling more From Olives & Grapes Tuscan Herb Olive Oil, sprinkling From Olives & Grapes Bruschetta Seasoning, and Sliced Green Olives.

11. Use your fingers to press straight down to create deep dimples. Do so until entire loaf is dimpled.

12. Sprinkle with sea salt

13. Transfer immediately to oven heated at 425 degrees. Bake for around 20-25 minutes or until golden on top.