500g strong white bread flour
2 tsp salt
7g sachet of easy yeast
3 tbsp olive oil
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 then mix well. Tip onto a lightly floured surface and knead. 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.
Line a baking tray with parchment, Knock back the dough, then gently mould into a ball. Place it on the parchment to prove for a further hour, until doubled in size again.
Heat the oven to 220c/fan 200c/gas mark 7. Dust the loaf and cut a cross into the top 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.