In a large bowl, stir together the flour, salt, yeast, sugar, and warm water until a dough comes together. The dough may look rough and shaggy, that’s fine. Cover with plastic wrap and allow it to rest overnight at room temperature.

In the morning, drizzle two tablespoons of olive oil onto a Gefen Parchment-lined 9×13 baking sheet (quarter sheet). Transfer the dough, which should now look puffy and hydrated, to the greased pan. Fold one third onto the center, then the other edge over the first, like a letter. Flip so the smooth side is facing up and rotate so the length lays lengthwise in the pan. Cover with plastic and allow to rest one to two hours.

When ready to bake, preheat your oven to 400 degrees Fahrenheit. Remove plastic wrap and drizzle the remaining two tablespoons olive oil over the top. Use your fingers to dimple the dough and bake for 40 to 45 minutes, until puffed and golden. (Can be frozen at this point.)

Remove from the oven and poke holes all over using the back of a wooden spoon. Fill the holes with jam and allow to cool before slicing and sprinkling with confectioners’ sugar.