Mix flour, sugar, yeast and salt together in a large bowl. Make a well in the centre of the flour mixture. Add the olive oil and warm water. Mix by hand until a soft dough ball forms. Knead together on a floured surface until smooth (about 10 mins). Alternatively, you can use a stand mixer fitted with a dough hook.

Leave the dough to rise in the bowl covered with cling film until it doubles in size. Depending on the temperature, this can take between 45mins to 2 hours. (I often leave the dough to rise overnight and bake the bread first thing in the morning).

When the dough has doubled, tip it on a floured surface. Deflate it by pressing all over it with your finger. Shape again into a round and transfer to a round proving container or proving basket dusted with flour. Cover with cling film.

Preheat the oven to 230°C / 450°F / Gas 8 (Fan 210°C / 410°F). Place a round casserole or Dutch oven inside while you prove the dough.

Leave the dough to prove in a warm place (or proving drawer if you have one) until it has doubled in size (it should take 45mins to 1 hour).

When ready, place some greaseproof paper at the bottom of the round casserole or Dutch oven. Carefully transfer the dough into the casserole, put the lid on and bake in the oven for 30 mins. Remove the lid and bake for another 15-20mins until the crust is golden.

When done, remove the bread from the casserole and leave to cool on a wire rack.