Put the flour into a large mixing bowl, or the bowl of your stand mixer, then add the salt and yeast on separate sides of the bowl and stir everything together

Add the olive oil and mix it in, then add the water. Different flours have different levels of absorbency, so add 300ml and mix everything together to form a rough dough. If it's too dry then you can add more water, but you shouldn't need more than 350ml

If you are using your stand mixer fitted with a dough hook to knead the dough, set onto a low speed and leave to knead for 10 minutes

If you are kneading by hand, very lightly dust the work surface with flour, then knead for 10 minutes until the dough is soft and supple

Lightly oil a bowl, and place the dough in it. Cover with cling film and leave in a warm place to rise for 1 hour, or until doubled in size

Tip the dough out onto your work surface and use your hands to flatten it out into a rectangle shape, roughly the width of your loaf tin

Roll it up from one of the shorter ends, using your thumbs to keep the roll tight and press the dough together. Once it's rolled into a sausage shape, use your fingers to pinch the seam together

Turn the dough over so the seam is on the bottom. Lightly oil your loaf tin. then pick up the dough and drop it into the tin

Loosely cover the tin with cling film and leave to rise for 30 minutes

Meanwhile, pre-heat your oven to 425F

After the 30 minutes is up, remove the cling film and bake for 30 minutes, or until golden, risen and the bread sounds hollow when the base is tapped

Allow to cool fully before slicing

Wrap and store in plastic bag to keep moist