Sieve flour and add yeast, sugar and salt.

Pour in the water a little bit at a time whilst mixing with dough hook until the dough forms an elastic ball.

Cover with a kitchen towel and leave to rise for about an hour.

Knead, roll into a tight ball and allow to rise again for 1hr in a covered, oiled French Oven.

Rub olive oil gently over the surface, score an X with a sharp knife and sprinkle with salt.

Cover with lid and bake at 240°C for 30mins.

Remove lid and bake for a further 10mins.