A 7g packet of fast-acting yeast, 2 tsp. of salt, and 500g of strong white flour are combined in a sizable basin.

Create a well in the center and combine 3 tbsp olive oil and 300 ml water. Add an additional 1-2 tablespoons of water and stir thoroughly if the dough appears a little stiff.

Spread out and knead for about 10 minutes on a lightly dusted work surface.

Once the dough is satin-smooth, put it in a bowl that has been lightly greased and wrap it in plastic. Place in the refrigerator overnight or leave to rise for 1 hour until it has doubled in size.

Use baking parchment to line a baking sheet. Pull the dough in toward itself and knock back the dough before gently forming it into a ball.

Put it on the parchment paper and let it prove for an additional hour or until it has doubled in size.

Heat the oven to 220°C, 200°F, and gas 7.

Sprinkle some extra flour on the loaf, then use a sharp knife to cut a cross into the top of the loaf that is approximately 6 cm long.

Bake the loaf for 25 to 30 minutes, or until it is golden brown and sounds hollow when tapped on the bottom. on a wire rack to cool.