In a large mixing bowl, whisk together the bread flour, salt, and yeast until well combined. If you're using diastatic malt powder, add it here.

Slowly pour in the warm water while mixing with a rubber spatula until a sticky dough forms, about 2-3 minutes.

Coat the dough with olive oil, cover with plastic wrap, and refrigerate for 12 to 18 hours.

Preheat your oven to 425°F (220°C) and prepare a baking pan by coating it with olive oil.

Remove the dough from the refrigerator, deflate it gently, and transfer it to the oiled baking pan, spreading it out.

Create deep dimples across the surface, sprinkle with Maldon salt and rosemary.

Bake for 25-27 minutes or until golden brown and crispy.

Let cool for about 10 minutes before transferring to a wire rack. Slice and enjoy!