Mix the flour, salt and the yeast in a large bowl. Make a well in the centre, then add olive oil and water and mix well. If the dough seems a little stiff, add another 1-2 tbsp water and mix well.

Onto a lightly floured work surface, knead for around 10 minutes. Once the dought id satin-smooth, place it in a lightly oiled bowl and cover withcling film. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.

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.

Place it on the baking parchment to probé for a further hour until doubled in size. Heat oven to 220 C. Dust the loaf with some extra flour and cut a cross about 6 cm long into the top of the loaf with a sharp knife.

Bake for 25-30 minutos until golden brown and the loaf sound hollow when tapped underneath. Col on a wire rack.