1. Put flour in a large mixing bowl and stir in salt and yeast. Make a well in centre and add half olive oil and 300ml (½pint) warm water. Stir to combine, adding a splash more water to bring ingredients into a dough.
2. Turn dough out of bowl and flour worktop and knead for 5min, until smooth and silky.
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3. Grease a large bowl with olive oil then add dough and cover with cling film. Leave to rise until doubled in size, about 45min.
4. Carefully remove dough from bowl. Give it a quick knead and form into a round.
5. Lightly oil a large baking tray. Put dough on tray and push it out into a flattened, round shape. Push dimples into surface using fingers then cover and leave to prove for 1hr.
6. Sprinkle proved dough with sea salt and drizzle with remaining olive oil.
7. Bake at 200°C (180°C fan) mark 6 for 30-35min. Leave to cool briefly on a wire rack and ideally serve slightly warm.
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A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
