Add oil and lukewarm water, mix well.

Knead until dough is elastic, about 6-8 minutes.

Form dough into a ball, cover, and rest 20 minutes.

Divide dough in two, shape into balls, and chill 1 hour.

Roll out larger piece on floured surface, about 2-3 cm larger than tray.

Grease tray with oil, lay first sheet of dough inside.

Add dollops of cheese and brush exposed dough with oil.

Roll out second dough piece, layer over cheese, and seal edges.

Poke holes in the top layer to let air escape while baking.

Mix remaining oil, salt, and water; brush over dough.

Bake on hot stone/sheet for 10-12 minutes until golden.

Allow cooling slightly, then slice and serve warm.