- 1 cup warm water
- 2 ½ tsp instant yeast
- 1 tsp sugar
- 1 tsp fine salt
- 2 tbsp olive oil, plus extra to grease
- 2 ½ – 2 ⅓ cups baker’s flour, plus extra to dust
- Pre-heat oven to 30C, proofing function.
- Put water, yeast, and sugar in the bowl of a stand mixer. Stir to combine and let sit for ten minutes, or until foamy. Add salt and olive oil to the yeast mixture and stir to combine.
- Use dough hook attachment of mixer and add the flour about ½ cup at a time. Add flour until dough pulls away from the edges of bowl and is just a little sticky to touch. Knead with the dough hook on low for about five minutes.
- Put dough in a large metal bowl, oiled lightly with olive oil. Cover with plastic wrap, and place in preheated oven for 40 minutes, or until its doubled in size.
- When dough has risen, punch it down. And transfer to a floured 35cm banneton, return to oven and let rise until almost doubled, about 30-45 minutes.
- Increase oven to steam cooking 220C. Lightly flour a large baking tray, and carefully turn out dough from banneton. Using a sharp knife, make six diagonal slits in the loaf (about ½ cm deep).
- Bake for 20-25 minutes, or until golden brown. Serve warm with topping of your choice.