Combine flour, yeast, sugar and salt in a large bowl. Combine water with half of oil. Stir into dry ingredients with a wooden spoon, until dough becomes too firm to stir. Using your hands, work dough into a ball, then turn out onto a lightly floured surface.
Knead dough until smooth and elastic. Brush a large bowl with remaining oil. Place dough in bowl, turning to grease all over. Cover with plastic wrap and a clean tea towel. Leave in a warm place, about 23 degrees C, for 1 hour, until dough doubles in size.
Preheat oven to 220 degrees C or 200 degrees C fan forced. Lightly grease a baking tray. Turn dough onto a lightly floured surface, punch down and knead lightly. Press or roll into a 30 cm x 20 cm rectangle. Place on prepared tray.
Press tips of your fingers all over surface of dough to form dimples. Drizzle over a little olive oil and sprinkle with sea salt. Bake for 25 minutes, or until crisp and golden.