In a large mixing bowl stir together the yeast, warm water, agave, olive oil, and salt until combined

Add bread flour and mix with a spoon until all dry ingredients are blended

Cover with a cloth and let rest at room temperature for 10 minutes

Stretch and fold the dough from the top upwards and then down towards the bottom of the dough

Repeat this action on all sides of the dough until it feels like you have created tension and you cannot stretch the dough up and over anymore and it has tightened into a rough ball

Let the dough rest for 10 minutes and repeat fold action one more time

Wet hands gather dough and place seam side down in a bowl so that the top is smooth

Give the dough a generous drizzle of olive oil and rub over the top of the dough

Cover bowl with plastic wrap and let it rest in the fridge for 24 - 48 hours (the longer the more flavor)

Prepare a 9” x 13” baking sheet with oil and parchment paper

Drizzle 2 Tbsp olive oil on the parchment paper and spread evenly

Remove dough from fridge and place it on the tray

Oil hands and fold one side of the dough towards the middle and repeat with other side; like folding a piece of paper into thirds

Flip the dough so that the seam side is down

Cover using another tray flipped upside down (do not use plastic wrap or a towel because the dough will stick)

Let sit for 2 ¼ hours or until the dough fills the tray

Preheat oven to 425°

Oil hands and press fingers into dough, gently touching the bottom of the tray until entire surface is dimpled

Sprinkle top of dough with flakey salt

Bake for 18 - 22 minutes on the lowest rack; remove from oven once it is golden brown

Let the bread cool for a couple of minutes and move to a cooling rack so it stays crisp

Let cool for 15 - 20 minutes before cutting