Ingredients:

  • 4 cups (500g) Bread Flour (or strong white flour)
  • 1 3/4 teaspoons (7g) Active Dry Yeast
  • 1 1/2 teaspoons (9g) Salt
  • 1 3/4 cups (420ml) Lukewarm Water (around 105-115°F / 40-46°C)
  • 2 tablespoons (30ml) Olive Oil (plus extra for greasing)

Instructions:

  1. In a small bowl, combine lukewarm water and yeast. Let sit for 5-10 minutes, until foamy.
  2. In a large bowl, whisk together flour and salt.
  3. Add the yeast mixture and olive oil to the flour. Mix until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, until smooth and elastic.
  5. Place the dough in a lightly oiled bowl, turning to coat. Cover with a clean towel and let rise in a warm place for 1.5 - 2 hours, or until doubled in size.
  6. Gently punch down the dough to release air. Shape into a loaf.
  7. Place the loaf on a baking sheet lined with parchment paper. Cover with a clean towel and let rise for 30-45 minutes, or until nearly doubled.
  8. Preheat oven to 450°F (230°C). Score the top of the loaf with a sharp knife or lame.
  9. Bake for 30-35 minutes, or until golden brown and the internal temperature reaches 200-210°F (93-99°C).
  10. Let the bread cool on a wire rack before slicing and serving.