Mix flour, water, and yeast until shaggy.

Cover and rest 30 min.

Add salt and olive oil, gently fold to combine. Dough will be sticky.

At room temperature, stretching and folding every 30 min.

Cover and refrigerate for 12-16 hours.

Take out the dough to room temperature for 30 min.

Divide gently into “slipper” shapes. Don’t press out the air.

Rest 30–40 min until nearly doubled.

Bake at 230°C with steam for 20–25 min until golden and crisp.

Cool down on wire rack.