Put the flour, salt, yeast, half the olive oil and all the water into a bowl and mix together to make a pliable dough.

Tip the dough out onto a lightly floured surface and knead for 5 minutes.

Put the dough back in the bowl and leave to rest for 1 hour.

Line a baking tray.

Divide the dough into two pieces, or leave as 1 large bread.

Stretch the dough out with your hands so it is about 5 cm/2 inches thick and oval in shape.

Put it on the baking tray and prick the top with a knife (this will restrict its growth).

Brush the top with about 30 ml/1 fl oz of the salt water and the remaining olive oil.

Cover the top of the bread with the mozzarella, then leave the dough to rise for 45 minutes.

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

Bake the bread for 30 minutes, then transfer to a wire rack to cool.

Serve with an olive salad and a glass of good Tuscan wine like Montelpulciano.