ready in 3 h.
Combine the flour and salt in a large mixing bowl. Combine the dried yeast, sugar and a little of the tepid water in a small jug and allow it to activate for 2 minutes.
Make a well in the centre of the flour and pour the yeast mixture and the rest of the water into it.
Bring together the ingredients using a wooden spoon to begin with, and then your hands to make a soft dough.
Turn out onto a lightly floured work surface and knead for 10-12 minutes until smooth and elastic. Lightly oil a large bowl and sit the dough in it and cover with a damp tea towel. Leave the dough to prove for 45-60 minutes in a warm place until doubled in size.
Tip out onto a lightly floured work surface and knock the dough back, kneading for 2-3 minutes. Shape into a boule-shaped round.
Oil a baking tray and transfer the dough to it. Cover with a lightly oiled piece of clingfilm and allow to prove again in a warm place for 20-30 minutes.
Pre-heat the oven to 220°C (200° fan) | 425F | gas 7. Make a few incisions in the top of the dough and dust with a little flour
Bake for 25-35 minutes until golden and cooked through. Remove and allow to cool completely on a wire rack.
Start to slice into portions and serve.