Pain de Savoie

Method

Dissolve the fresh yeast in warm water and leave for 5 minutes until foamy. Mix the flour and salt together in a large bowl, then make a well in the centre and pour in the yeast mixture and olive oil. Combine with your hands until a shaggy dough forms, then knead for 10 minutes until smooth and elastic. Place in an oiled bowl, cover with a damp cloth, and prove for 1.5 to 2 hours until doubled in size. Knock back the dough, shape into an oval loaf, and place on a floured baking tray seam-side down. Cover and prove for another 45 minutes to 1 hour until puffy. Score the top with a sharp knife, mist with water, and bake at 220°C for 35-40 minutes until golden and hollow-sounding when tapped.