400 g Strong Flour
2 tsp dried yeast
(preferably not quick action yeast)
5 tbsp Extra Virgin Olive Oil
warm water
2 tsp salt
A good pinch of sea salt for the topping

Activate the dried yeast by mixing with 4 tbsp of warm water. Leave in a warm place until it becomes frothy and has clear bubbles when stirred. Put flour and 2 tsp of salt in food processor. Add the yeast mixture, half of the olive oil, and sufficient warm water so that the dough rides up on the blades of the processor. Depending on the type of processor used, this will take 50 seconds to 2 minutes.

Tip the dough out onto a board and knead lightly with hands until the dough feels silky. The whole process can be done by hand but it will take up to fifteen minutes kneading. If you have a heavy duty cake mixer with dough hooks, the dough can be very successfully kneaded in that. Put mixture in large oiled bowl with a lid and set in a warm place to prove. This normally takes 2-3 hours.It is ready when the dough has at least doubled in size.

Knock dough down and knead lightly. If you are incorporating flavours into the middle of the dough (bacon or herbs) add them now. Roll out to 10" x 12" rectangle or 14" circle. It should be about 1/2 - 1 inch thick. Pinch up the edges and surface of the dough with your fingers. Trickle the remaining oil over the top and sprinkle with a good pinch of sea salt.

Bake at about 2000C - 2200C / 4000F - 4250F / Gas 6 - 7 for 15 - 20 minutes. The bread is done when it is golden brown and the bottom sounds hollow when tapped. Serve, if possible, while still warm. If you want to use it cold do not store in the fridge.