Procedure
1) Tip all the dry ingredients into a bowl. Next, add the wet ingredients. Bring all the ingredients together and knead into a smooth dough that doesn’t stick.
2) Rub the top of the dough with some olive oil, cover, and leave it to rise in a warm place for an hour.
3) Tip the dough onto a clean workspace and knead it well once again. Make sure to stretch it and knock it back to remove all the large air bubbles.
4) Shape the dough into a loaf, then place it into a cooking pot (suitable for use in the ovens) or a cake tin lined with baking paper. Rub some more olive oil on the top of the dough, cover and let proof in a warm place for an hour.
5) After an hour, sprinkle the loaf with some flour, cover with a lid (suitable for use in the ovens) and bake in the preheated oven at 250C / 230C fan for 20 minutes.
6) After the first 20 minutes, remove the lid, reduce the oven temperature to 220C / 200C fan and bake for a further 15-20 minutes.
7) Remove the baked bread from the oven and tip it carefully onto a cooling rack. Leave to cool for about 30 minutes. Slice, serve and enjoy.
