Mix the flour, salt and yeast in a bowl.
Add the water and oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
On a lightly floured surface, roll the dough out into a rectangle of approx. 30 x 40 cm. Brush the dough with the double cream, cut crosswise into 5 and then lengthwise into 4 strips to create rectangles. Sprinkle with the cheese, parsley and fleur de sel. Fold together the strips of dough, layer in the prepared dish. Cover and leave to rise at room temperature for a further 30 mins.
Approx. 45 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the pan and serve immediately.