Put half the flour, all the yeast and 150 ml/1⁄4 pint of the water into a bowl and mix until you have a thick batter consistency.

Leave to rise for 9 hours or overnight.

Mix in the remaining flour and water and the olive oil and knead for 5 minutes.

Leave in the bowl to rise for 1 hour.

Line a baking tray.

Tip the dough out onto a lightly floured surface and shape into a ball.

Rub flour all over the ball so it is covered, then make several slashes randomly all over the loaf.

Leave to rise on the baking tray for 1 hour.

Preheat the oven to 220°C/425°F/gas mark 7.

Bake the loaf for 30 minutes, then leave to cool slightly and serve warm.