Mix water, instant dried yeast, salt and sugar together. Then add in flour (I used 00'flour, you can use all-purpose or bread flour as well) mix well. Cover and let the dough rest for 30 minutes.

After 30 minutes, wet your fingertips with water, then fold the dough 4-5 times. Then cover again and let it rest for another 30 minutes. And fold the dough 4-5 times again.

Add some olive oil in the dough, then cover with cling film and chill in fridge for at least 12-18 hours.

Put a parchment paper in baking tray, drizzle olive oil generously. Put the dough in the tray, let it rest for 1-2 hours (depends on the temperature)

Then we your fingertips with generous amount of olive oil, press your fingers into the dough to make dimples. Top with cherry tomatoes, garlic confit, rosemary (or whatever you desire). Drizzle more olive oil on top, sprinkle with sea salt.

Pop in preheated oven at 200C, bake for about 20 minutes. Let it cool and enjoy!