500.0|g|Strong White Flour|new_all purpose flour.jpg|500.0
7.0|g|Sachet Fast-action Yeast|sachet fast-action yeast.jpg|7.0
3.0|tbsp|Olive Oil|olive oil.jpg|42.54
1.0|cup|White Flour For Dusting|white flour for dusting.jpg|200.0
Mix flour, salt and yeast in a large bowl.
Make a well in the center, then add the oil and water, and mix well.
If the dough seems a little stiff, add 2 tbsp water, mix well then tip onto a lightly floured work 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 baking parchment.
Knock back the dough, then gently mold the dough into a ball.
Place it on the baking parchment to rest for a further hour until doubled in size.
Heat oven to 220°C.
Dust the loaf with flour and cut a cross about 6 cm long into the top of the loaf with a sharp knife.
Bake for 30 minutes until golden brown and the loaf sounds hollow when tapped underneath.
Cool on a wire rack.