Serves: 10 slices
Preparation: 20 minutes plus 2 hours proofing
Baking: 30 minutes
Total: 2 hours 50 minutes
- 500g white flour, plus extra for dusting
- 3 teaspoons salt
- 7g sachet yeast
- 2 tablespoon olive oil
- 300ml water
- Mix 500g white flour, 3 teaspoon salt and 7g of yeast in a large bowl.
- Make a well in the centre, then add 2 tablespoons of olive oil and 300ml of water and mix well. Add a tablespoon of water if the dough is stiff.
- Place the dough onto a lightly floured work surface and knead for around 10 minutes.
- Once the dough is smooth, place it in a lightly oiled bowl and cover with cling film or a clean damp tea towel. Leave it to rise for one hour or until doubled in size.
- Line a tin with baking parchment. Knock back the dough then gently mould the dough into the loaf tin.
- Leave for another hour or to double in size.
- Heat the oven to 200c/fan 180c.
- Dust the loaf with some extra flour and using a knife cut parallel lines on top.
- Bake for 25/30 minutes until golden brown and the loaf sounds hollow when tapped underneath.
- Cool on a wire rack.
Serve on its own or with a beautiful soup or stew.
1. To check if the dough is kneaded enough you can do the ‘window test’. When you pull a piece of dough gently apart it should become nearly see through but not tear.
2. When you are trying to figure out if your dough is proofed enough, press on it and the indent should slowly return to the surface. If it springs back quickly then it needs to proof longer.