Mix together plain/all-purpose flour, dry yeast, and fine salt in a large bowl then add lukewarm water and continue to mix to form a wet dough.
525 g plain/all-purpose flour, 7 g dry yeast, 2 teaspoon fine salt, 500 ml lukewarm water
Coat the top of the dough ball with 1 tablespoon of olive oil, cover the bowl with glad wrap/cling film, and refrigerate overnight or at least 18 hours.
4 tablespoon olive oil
Line a 20cm x 30cm x 2½cm (8" x 12" x 1") baking tin with baking paper and set aside.
Remove glad wrap/cling film and scrape the dough into a ball in the center of the bowl to deflate it. I use a plastic dough scraper for this, but a silicone spatula would work too.
Tip/pour the dough straight out of the bowl into the middle of the prepared tin and pull it into a rectangular shape towards the edges of the tin.
Allow dough to rise at room temperature for 2 to 4 hours until it roughly doubles in size and fills the tray.
Meanwhile preheat the oven to 210c/410f.
Coat your fingers in a little olive oil and press dimples into the dough with your fingers. Gently brush remaining 3 tablespoon of olive oil over the surface of the dough, sprinkle grated parmesan evenly over the dough.
4 tablespoon olive oil, 3 tablespoon grated fresh parmesan cheese
Bake for 30 to 35 minutes or until cooked through.