Scoop the soft dough into the tin and spread out using the back of a teaspoon or a wet spatula. Then wet your hands and pat the surface of the dough to smooth it out completely – you may have to re-wet your hands a few times. Dip your fingers into water and press holes in the dough, all the way to the bottom, randomly across the loaf. Wet your fingers again if they start to stick. Drizzle olive oil (or sundried tomato oil) over the surface of the dough, making sure all the holes are filled. Sprinkle with flaked sea salt. Set aside in a draft free place to rise until the mixture looks puffy (about 90 minutes at room temperature or 45 minutes in a proving drawer).