Knead all of the ingredients together at low speed for 5 minutes and then at high speed for 5 minutes or until the dough is even. Shape into the desired dimensions and leave to rise at room temperature for 30 minutes without covering the dough. Stretch, cut and oil the surface and dust with coarse salt. Leave to rise in a proofing cabinet at 30°C with 80% humidity for around 1 hour. Bake in a static oven at 200°C or in a fan-assisted oven at 180-190°C for 20-22 minutes (last 10 minutes without steam).