Put the flour, salt and yeast into a bowl and mix thoroughly by hand.

Add the olive oil, then slowly add sufficient water to make a dough.

Mix until the dough comes away from the sides of the bowl.

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

When the dough is pliable, put back in the bowl, cover and leave to rest for about 1 hour.

Meanwhile, fry the mushrooms and onions in a little butter and olive oil until browned.

Set aside.

Add the mushrooms, onions and a handful of chopped basil to the dough, pressing them into the mixture with your hands.

Grease a 30.

5 cm/12 inch loaf tin.

Transfer the dough to the tin and press out evenly to the edges.

Leave to rest for 30 minutes.

Using your fingers, make indentations all over the dough, brush lightly with olive oil and sprinkle with rock salt.

Leave to prove for 11⁄2 hours.

Preheat the oven to 200°C/400°F/gas mark 6.

Bake the bread for 20–30 minutes until golden brown.

Eat warm.