500g strong white flour, plus extra for dusting
2 tsp salt
7g sachet of fast-action yeast
3 tbsp olive oil
300ml water

1. Blend 500g solid white flour, 2 tsp salt, and a 7g sachet of quick activity yeast in an enormous bowl.
2. Make a well in the middle, then, at that point, add 3 tbsp olive oil and 300ml water, and blend well. On the off chance that the batter appears to be somewhat hardened, add another 1-2 tbsp water and mix well.
3. Tip onto a gently floured work surface and ply for around 10 mins.
4. When the mixture is silk smooth, place it in a softly oiled bowl and cover it with stick film. Pass on to ascend for 1 hour until multiplied in size or spot in the ice chest short-term.
5. Line a heating plate with preparing material. Thump back the mixture (punch the air out and pull the batter in on itself), then, at that point, tenderly shape the batter into a ball.
6. Spot it on the preparing material to demonstrate for a further hour until multiplied in size.
7. Warmth broiler to 220C/fan 200C/gas 7.
8. Residue the portion with some additional flour and cut a cross about 6cm long into the highest point of the part with a sharp blade.
9. Prepare for 25-30 mins until brilliant brown and the portion sounds empty when tapped under. Cool on a wire rack.