Place the yeast and water in a jar, shake well and leave for 5 minutes. Place this and rest of ingredients into a mixing bowl with a dough hook on a medium – low speed. Mix for 5 minutes until batter is smooth.

Knead the dough in the bowl for 5 minutes as shown, bringing the dough inwards. Shape into a ball with a plastic scraper, then leave in your bowl, clingfilm and leave in a warm place to prove for around 60 minutes.

Mix the salt and water and place this over the bread

Fold the dough over to incorporate the salt water into the dough. Take one corner of the dough and pull it up and over itself, then back down to the other side of the bowl and keep repeating. Turn the bowl as you go until the water is all incorporated and smooth and leave for another 45 minutes.

Fold this again 2 more times, and each time you do a fold, turn the bowl each ¼ to lift the dough up between your fingers to stretch it out. Take one corner of the dough and pull it up over itself and back down to the other side of the bowl. Once all 4 turns are done, flip the bread over so the seams are on the bottom carefully. It will be getting nice and airy by now, after 45 mins, then fold again.

Leave until it has doubled in size, then very carefully place into an heavy olive oiled tray, fold all the four corners in, again in same manner.

Flip over the dough so the seam side is down and leave this covered in a warm place for approx. 45 -60 minutes. It should be nice and bubbly with pockets of air.

preheat oven to be 220c.

Once the dough is aerated and bubbly, place fingers under the dough and stretch this out from the bottom, making sure that you get an even shape. Poke your fingers into the dough, drizzle with olive oil, Maldon sea salt and bake in the oven for around 20 -25 minutes, then turn out onto a cooling wire.