Ingredients

• 500g/1lb 2oz strong white bread flour
• 2 tsp salt
• 2 sachets dried easy blend yeast
• 2 tbsp olive oil
• 400ml/14fl oz cold water
• olive oil
• for drizzling
• fine sea salt

Directions

• Place the flour
• salt
• yeast
• olive oil and 300ml/10½fl oz of the water into a large bowl. Gently stir with your hand or a wooden spoon to form a dough then knead the dough in the bowl for five minutes
• gradually adding the remaining water.
• Stretch the dough by hand in the bowl
• tuck the sides into the centre
• turn the bowl 80 degrees and repeat the process for about five minutes.
• Tip the dough onto an oiled work surface and continue kneading for five more minutes. Return the dough to the bowl
• cover and leave to rise until doubled in size.
• Line two large baking sheets with baking paper. Tip the dough out of the bowl and divide into two portions. Flatten each portion onto a baking sheet
• pushing to the corners
• then leave to prove for one hour.
• Preheat the oven to 220C/200C Fan/Gas 7. Drizzle the loaves with oil
• sprinkle with fine sea salt then bake in the oven for 20 minutes. When cooked
• drizzle with a little more olive oil and serve hot or warm.