Yet again, the basic recipe I used was from Paul Hollywood's How To Bake (because they always work), and I made half the published quantity - so one substantial bread rather than two.
250g strong white flour
5g fast-action yeast
70ml olive oil, plus extra for kneading and finishing
180ml cool water
sea salt and Italian herbs, to finish
Place the flour in the mixer bowl. Add the salt to one side and the yeast to the other, then add 20ml of the olive oil and most of the water. Using the mixer's dough hook, set the machine to minimum and let it mix slowly until all the dry ingredients have been picked up from the side of the bowl. Add the rest of the water if it's needed in order to incorporate those ingredients. Now add the remaining olive oil, set the mixer on low to medium, and leave the hook to work its magic for 6 to 8 minutes, until the dough is soft and elastic. Remove it from the bowl and knead it by hand on a lightly oiled surface for a little longer until it is smooth and elastic. The consistency we got made a good bread (see film). Place the dough in an oiled rectangular plastic container (helps keep the shape) that will allow the dough to grow. Cover with a tea towel and leave it to rise for about an hour.
When the dough is ready for the oven, make regular dimples in it by pushing your finger right down to the baking tray. Brush it with olive oil, sprinkle it with sea salt flakes and Italian herbs, and bake for 15 minutes. Once it's out of the oven, brush with a little more olive oil. To be honest, this was one of the most delicious things I have ever taken out of an oven.