Mix the dough. In a large bowl, whisk flour, yeast, and salt. Add warm water and 2 tablespoons olive oil. Stir with a spoon until no dry spots remain. The dough will be sticky—this is right.

First rest. Cover the bowl and let it sit for 20 minutes. This quick pause hydrates the flour and makes the dough easier to handle.

Strengthen the dough. With damp hands, perform 4–6 gentle stretches and folds: grab an edge, stretch up, fold over; rotate the bowl and repeat. Do this twice, 10 minutes apart.

First rise. Cover and let rise at room temperature until puffy and roughly doubled, 1–2 hours depending on your kitchen warmth.

Pan and oil. Generously oil a 9x13-inch pan (or two 8–9 inch round pans). Pour in 1 tablespoon olive oil and tilt to coat. Transfer the dough to the pan; it will spread slowly.

Second rise. Drizzle a little oil on top, cover, and refrigerate overnight (8–18 hours) for best flavor. In a hurry? Let it rise at room temperature for 45–60 minutes, but the flavor will be milder.

Bring to room temp. If chilled, remove the pan and let the dough sit 45–60 minutes. Gently nudge it toward the corners. It should feel airy and jiggly.

Preheat and prep topping. Heat oven to 425°F (220°C). Mix sugar and cinnamon in a small bowl. Combine melted butter with vanilla if using.

Dimple and top. With oiled fingertips, press straight down to create deep dimples all over the dough. Brush or drizzle the melted butter over the surface, then sprinkle evenly with the cinnamon sugar. Finish with a light olive oil drizzle for extra shine.

Bake. Bake 18–24 minutes, rotating once, until the top is bronzed and the edges are crisp. The center should spring back lightly when pressed.

Finish and cool. Optional: add a pinch of flaky salt or a light honey drizzle. Cool in the pan 10–15 minutes, then transfer to a rack. Slice warm or at room temperature.