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.
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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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. 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. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
