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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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
