Mix dry yeast in water heated to the temperature specified on the packaging in a bowl. Add salt and oil, stir.
Pour in half of the flour and stir. Add measure after measure with flour as you work into a dough. The consistency of the dough should be loose and airy but still smooth.
Let the dough rise in the bowl under a tea towel in a draft-free place for 30 minutes.
Prepare a large, deep oven tray with baking paper, make sure the tray is covered completely.
When the dough is ready, pour it out on the tray, press out and smooth out the dough either with floured hands or by using a utensil. The dough's consistency should be loose, airy and a bit stringy.
If you want to garnish your bread, do so after you have brushed the surface with olive oil.
Then let rise for another 15 minutes under a tea towel. Bake in center of oven at 225 C degrees for about 25 minutes.

1 sachet (12 gram) dry yeast
700 ml water
2 pinches sea salt
1.3 liter spelt flour
5.5 tablespoon olive oil