Begin to prepare your bread the day before. Add together the flour, yeast, olive oil and fine salt in a bowl and mix together. Pour in the water and combine together with a knife to form a dough. Oil some cling film and cover the bowl and place in a warm kitchen to rise for at least 14 hours.

The next morning, the dough should have doubled in size and the surface will be covered in bubbles.

Dust the work surface with flour, then flour your hands. Gently scoop out the sticky dough into a rough circle on the flour, trying not to knock out too much air. Pull the edges of the dough into the middle to bring it together in roughly a ball shape.

Turn the dough over and place on a large square of floured baking paper so the folded edges are underneath. Tuck the dough around itself to make the ball. Sprinkle with some sea salt flakes then lightly dust the top with flour. Cover with clingfilm and set aside somewhere warm for an hour.

Heat the oven to 220°c/200°c fan. Put the empty casserole dish with the lid on into the oven for 30 minutes. Once the casserole dish is hot and the dough has proved, transfer the dough, still on its baking paper, to the casserole dish. Replace the lid, put in the oven and bake for 40-45 minutes.

Remove the lid from the casserole dish and bake the bread for another 25 minutes until the crust is golden and the bread sounds hollow when tapped on the base. Cool on a wire rack, slice and serve.