In a large mixing bowl, add warm water, instant yeast, fine sea salt, maple syrup, and olive oil. Stir gently until mixed. Let it sit for about 5 minutes.

Weigh out bread flour and gradually mix it into the wet ingredients using a wooden spoon until no dry clumps remain. Cover the bowl with a towel and allow it to rest for 10 minutes.

Moisten your hands with olive oil and gently fold the dough towards the center for about 5 minutes. Cover again for another 10 minutes.

Coat the dough lightly with olive oil, transfer it to a greased bowl, cover tightly with plastic wrap, and refrigerate for 12 to 24 hours.

Preheat your oven to 425°F. Grease a 9” x 13” baking tray with olive oil and place parchment paper at the bottom.

Take the cold dough and transfer it onto the prepared baking tray. Let it proof for about 2 hours, or until doubled in size.

Create dimples all over the dough surface, drizzle with olive oil, and sprinkle flaky salt.

Bake for 25-30 minutes until golden brown and edges are crisp.

Let it cool in the tray for about 10 minutes, then transfer to a wire rack to cool completely before serving.