In a large bowl, mix warm water, active dried yeast, cinnamon, olive oil, and salt. Gradually add strong white bread flour and stir until a rough dough forms. Cover and rest for 30 minutes.

Turn the dough onto a floured surface and perform a stretch-and-fold technique. Let rise for 1.5 hours, covered, until doubled in size.

Prepare a baking tray with parchment paper and olive oil. Transfer the risen dough and shape it neatly, then let it rise for another 2 hours.

Preheat your oven to 400°F (200°C) about 30 minutes before the second rise ends.

Create dimples in the surface of the risen dough. Top with pomegranate seeds, rosemary, and parsley. Drizzle with olive oil.

Sprinkle with flaky sea salt and bake for 25-30 minutes until golden brown. Cool for 10 minutes before slicing.