Ingredients
500g strong white flour
2 tsp salt
7g sachet fast-action yeast
3 tbsp olive oil
300ml water
Instructions
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step 1
Mix 500g strong white flour, 2 tsp salt and a 7g sachet of fast-action yeast in a large bowl.
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step 2
Make a well in the centre, then add 3 tbsp olive oil and 300ml water, and mix well. If the dough seems a little stiff, add another 1-2 tbsp water and mix well.
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step 3
Tip onto a lightly floured work surface and knead for around 10 mins.
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step 4
Once the dough is satin-smooth, place it in a lightly oiled bowl and cover with cling film. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.
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step 5
Line a baking tray with baking parchment. Knock back the dough (punch the air out and pull the dough in on itself) then gently mould the dough into a ball.
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step 6
Place it on the baking parchment to prove for a further hour until doubled in size.
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step 7
Heat oven to 220C/fan 200C/gas 7.
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step 8
Dust the loaf with some extra flour and cut a cross about 6cm long into the top of the loaf with a sharp knife.
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step 9
Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.
Notes
SAVING TIME
A dough’s first rising can be done in the fridge overnight. This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver, as you can start it the night before, then finish it off the next day.
- Prep Time: 20 mins
- Proving: 2 hours
- Cook Time: 25 - 30 mins
- Category: Baking
- Cuisine: Baking
Nutrition
- Serving Size: per slice (10 slices)
- Calories: 204
- Sugar: 0g
- Sodium: 1g
- Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g