In the bowl of a freestanding mixer, add all the ingredients except the olive oil of course!

Using your paddle attachment, mix until the dough comes together in a ball. This takes about 20 seconds.

Change to the hook attachment and mix for 10 minutes on low to medium speed.

Cover the bowl with plastic wrap or a teatowel and allow to prove for about 3 hours or until it’s doubled in size. You can also leave it overnight in the fridge.

Preheat the oven to 230C. Line a baking tray with non stick baking paper and place this inside the oven as it warms up.

On a floured surface, lightly knead the dough so that it comes together. When I mean “knead”, I mean “squish it together” (it’s an easy no-knead recipe, remember?). Cut into small sections and roll into balls.

Carefully removing the hot tray from the oven, place the dough balls on the tray, allowing space around them. Brush with olive oil and sprinkle with sea salt. You can use water if you wish instead. If I am making “regular bread”, I like to use a spray pump (like you see at the hairdressers) and squirt the water on the bread instead.

Bake for 10 minutes. Reduce the temperature to 180C and bake for about 15 minutes or until golden brown.