Steps

mix the dry ingredients together

add the wet ingredients and stir until thoroughly combined and cover with cling wrap

develop the dough using the stretch and fold method with 15-minute intervals until it passes the window pane test

cover the bowl and let rise at warm temperature until doubled ~1 hr

grease your pan and optionally add a parchment paper sling for easy extraction. Add the dough to the pan, cover and let it rise until the dough jiggles like Jell-O and has visible small bubbles on the surface ~30-45 mins

lightly coat your fingers in oil and starting at one edge, press your fingertips into the dough until they reach the bottom of the pan, creating dimples. Repeat this process, working your way from one edge to the other, spacing the dimples about 1 1/2" apart. The goal is to thoroughly dimple the dough without deflating it. Aim for decisive yet gentle motions. If there are any large untouched areas of the dough, add additional dimples using one finger

drizzle the remaining 6g olive oil over the surface of the dough