7g sachet dry yeast
2 tspns caster sugar
1 cup warm water
3 cups bread flour
1 tspn sea salt
1 tblspn olive oil
1 egg, lightly beaten
extra bread flour, for dusting
Serves: 1 loaf
Place yeast, sugar and warm water in a jug. Whisk with a fork until yeast has dissolved. Stand in a warm place for 10 minutes or until frothy.
Sift flour into a large bowl. Stir in salt, yeast mixture and olive oil. Mix to form a soft dough. Turn out onto a lightly floured surface. Knead dough for 10 to 15 minutes or until smooth and elastic. Place in a large, lightly greased bowl. Cover and set aside in a warm place for 1 hour or until doubled in size.
Using your fist, punch dough down. Knead until smooth.
Grease a baking tray well with olive oil cooking spray or olive oil. Shape dough into a 15cm round loaf. Place on prepared tray. Cut a shallow criss-cross pattern in centre of dough.
Cover with lightly greased plastic wrap. Set aside in a warm place for 30 to 40 minutes or until dough has almost doubled in size. Meanwhile, preheat fan-forced oven at 200°C/180°C. Brush dough top with egg.
Dust with extra flour. Bake for 35 to 40 minutes. Turn bread, top side up, onto a wire rack to cool. Serve at room temperature.