Activate yeast in the warm water with a tsp of sugar

Mix flour, salt, yeast, and water in a large bowl with a spatula until sticky and give a couple of stretch and folds. Rub dough with olive oil and cover. Chill COVERED in the fridge for 1-2 days

Carefully pull the dough from the bowl’s edges, deflate it, and shape into a rough ball and perform some stretch & folds and let it rest on an oiled tray for 4 hours

Preheat oven to 220c. Reduce to 200c as you put the bread in

Drizzle oil over dough, rub hands in it, then press fingers into dough to make deep dimples. Stretch to fill pan if you want higher edges rather than crispier

Sprinkle za’atar and flaky salt on top.

Bake for 30 minutes until golden underneath and edges crispy. Cool on a rack for 10 mins before slicing (or fully if making sandwiches).