Mix 500g strong white flour, 2 tsp salt and a 7g sachet of fast-action yeast in a large bowl. 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. Tip onto a lightly floured work surface and knead for 10 mins. When dough is feeling 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. Line a baking tray with baking paper or oiled tin foil and 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 prove for a further hour until doubled in size. Heat oven to 220C/fan 200C/gas 7. Dust the loaf with some extra flour and cut a cross along into the top of the loaf if you want with a sharp knife. Bake for 25-30 mins until golden and the loaf sounds hollow when tapped underneath. Enjoy.
