500 g plain flour<\/p>\n
2 tsp salt<\/p>
10 g sachet instant yeast<\/p>\n
3 tblsp olive oil<\/p>
300 ml water<\/p>\n
Mix the flour, salt and yeast in a large bowl. Make a well in the centre, then add the oil and water, and mix well. If the dough seems a little stiff, add 1-2 tbsp water, mix well then tip onto a lightly floured work surface and\u00a0knead (see the video below). Once the dough is satin-smooth, place it in a lightly oiled bowl. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.<\/p>\n
Line a baking tray with baking parchment. Knock back the dough (see video below), then gently mould the dough into a ball. Place it on the baking paper to prove * for a further hour until doubled in size.<\/p>\n
Heat oven to 220\u00ba C. Dust the loaf with flour and cut a cross about 6cm long into the top of the loaf with a sharp knife. Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.<\/p>\n
* Proving\u00a0is the final rise\u00a0of shaped bread dough\u00a0before baking. It refers to a specific rest period within the more generalized process known as fermentation.<\/p>\n