For ➋ loaves500 g strong white bread flour
2 ts salt
2 sachets dried easy blend yeast
2 tbs olive oil
4 dl cold water
olive oil, for drizzling
fine sea salt
Place the flour, salt, yeast, olive oil and 3 dl of the water into a large bowl. Gently stir with your hand or a wooden spoon to form a dough then knead the dough in the bowl for 5 m, gradually adding the remaining water.
Sprinkle your fingers with olive oil.
Stretch the dough by hand in the bowl, tuck the sides into the centre, turn the bowl 80 degrees and repeat the process for about 5 m.
Tip the dough onto an oiled work surface and continue kneading for 5 more m. Return the dough to the bowl, cover and leave to rise until doubled in size.
Line two large baking sheets with greaseproof paper. Tip the dough out of the bowl and divide into 2 portions. Flatten each portion onto a baking sheet, pushing to the corners, then leave to prove for 1 h.
Preheat the oven to 220°C.
Drizzle the loaves with oil, put the oil down with your fingertips, sprinkle with fine sea salt.
Bake in the oven for 20 m.
When cooked, drizzle with a little more olive oil.
Serve hot or warm. With your favourite food or soup. Or covered with fresh tomatoes & basil.
*Add herbs such as rosemary or thyme, or perhaps some chopped chili pepper.
