Pour the water into a large bowl and sprinkle the yeast on top. Allow it to dissolve without disturbing it then mix in 110g of flour and the 4tbsp of olive oil until smooth. Continue to add 110g of the flour at a time until a tacky dough forms.
Turn the dough out onto a lightly floured surface and knead until it is smooth and elastic. Form the dough into a ball and transfer to a lightly oiled bowl, making sure to cover the bowl with a damp cloth. Allow the dough to rise in a warm place for 60 minutes before turning out and punching down. Divide the dough into two and shape into 3 flat ovals.
Lightly oil two baking sheets with 1tbsp of the extra-virgin olive oil and transfer the dough to them. Cover with a damp cloth again and allow to prove for a further 20 minutes.
Meanwhile, pre-heat the oven to 220°C.
Make three deep incisions all the way through each piece of dough, spaced apart evenly. Place a small tray of water in the base of the oven and bake the dough for 20-25 minutes until golden brown. Remove and brush immediately with the remaining extra-virgin olive oil.
Allow to cool completely on a wire rack before serving.