500 g plain flour
2 tsp salt
10 g sachet instant yeast
3 tblsp olive oil
300 ml water
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 knead (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.
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.
Heat oven to 220º 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.
* Proving is the final rise of shaped bread dough before baking. It refers to a specific rest period within the more generalized process known as fermentation.
How to knead dough
How to knock back dough
