Categories: February

Ingredients

• 500g strong plain flour, plus extra
• 10g table salt
• 25g fresh yeast or 14g easy-blend dried yeast
• 50ml olive oil

Directions

1. Mix the flour and table salt in a large bowl, then rub in the fresh yeast (if using easy-blend yeast, stir it in the flour). Add the oil and 300ml tap water and mix to combine. Tip onto a lightly floured surface and knead for 6 minutes. Put back in the bowl and set aside to rise for about 1 hour.

2. Knock back the dough by punching the air out of it. Shape into a ball and put on a large, lined baking tray. Set aside to rise for about 1 hour.

3. Preheat the oven to 220˚C/fan 200˚C/gas 7. Dust the loaf with flour and cut a deep cross in the top. Bake for 30-35 minutes, until cooked and golden brown. It should sound hollow when tapped on the bottom.

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