In a large-sized bowl, whisk together the flour, salt, and yeast.

Now add water to the mix.

Use a wooden spoon to mix the dough.

Pour olive oil on top of the dough. The oil should be enough to coat the top of the dough generously.

Without mixing the oil, cover the bowl with cling film tightly after removing all air. If you are using a tea towel, use more oil and cover it tightly with a rubberband to make it more airtight. If you do not slick the dough with sufficient oil, then the top layer may dry out leaving a hard and dried crust on top.

After 18-24 hours, when you are ready to bake, prepare the rectangular Pyrex pan or a sheet pan by greasing it with both butter and olive oil. First, apply a layer of butter and then pour 1 tbsp olive oil and spread it evenly.

Now remove the bowl from the refrigerator and uncover it.

Punch the dough down and transfer it to a prepared rectangular Pyrex pan or a sheet pan.

Do not spread or shape the dough. Please do not touch the dough again for 2-4 hours (depending on your environment) after transferring. The dough will spread in the pan on it's own.

After 2-4 hours, it will spread nicely in the pan. Time to dimple it!

First sprinkle salt flakes on it. Then sprinkle rosemary on it.

Now pour 2 tbsp olive oil on top of the dough. Using your fingers, press the dough down deep, making cute dimples.

Again sprinkle salt on top.

Immediately place the pan in the pre-heated oven. Bake for 25-30 minutes till nicely golden brown all over. Remove the pans from the oven and cool on cooling racks.