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Mix flour, olive oil, 395ml warm water and yeast together in a bowl using a spoon
Cover with cling film and leave to rest in a warm place for 30 minutes
Dissolve 12g fine salt in 50ml warm water
Add salt water to the dough along with seeds and mix until combined, using hands if needed
Leave to rest for 2-4 hours in a warm place
Transfer risen dough to a lined high sided baking tray or loaf tin (no bigger than 30x20cm), or use a Dutch oven
Sprinkle with a little flour
Pre-heat oven to 220°C (fan)
Bake for 30-40 minutes until golden brown and sounds hollow when tapped underneath
Remove paper and place on wire rack to cool