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Olive Oil Bread

7g sachet instant yeast
500g Shipton Mill Canadian strong White bread flour, plus extra for dusting
2 tsp salt, 1 tsp sugar, 2 tbsp olive oil

Tip the flour into a mixing bowl. Add the dried yeast, stir this into the flour. Add the salt and sugar.
Boil the kettle and measure 150ml into a jug. Top up with cold water to the 300ml mark. Test the temperature with your finger – it should feel perfectly hand-hot. Add the oil to the water.
Make a well in the centre of the dry ingredients and pour in the liquid all at once. Mix quickly using your hands or a wooden fork to make a soft and slightly sticky dough. Wipe the dough around the bowl to pick up any loose flour.
Sprinkle the work surface with flour and tip out the dough. Knead by stretching it away from you, then folding it in half towards you and pushing it away with the heel of your hand. Give it a quarter turn and repeat, developing a rhythm.
When the dough is smooth, put it back into the mixing bowl, cover with a damp tea towel and leave to rest for 1 hr (no need to find a warm place). The dough is ready when it springs back when you press it with your finger.
Knock out the air and then tip dough onto a floured surface, knead to remove more air bubbles. Shape into a round, place on an oiled baking sheet and slash top with sharp knife (deep cuts give crusty bits on top then baked). Dust with a little flour. Cover and rise for 30 mins.
Heat oven to 240C/220C fan/gas 8 with a baking tray at on the lower shelf.
When final rise complete, place in oven, middle shelf and lightly spray top of loaf with water spray. Pour 200 ml cold water into baking tray on lower shelf and Bake for 30-35 mins until browned and crisp.