Pan de Bilbao

Method

Dissolve the fresh yeast in lukewarm water and leave for 5 minutes until foamy. Mix the flour and salt in a large bowl, then make a well in the centre and pour in the yeast mixture along with the olive oil. Mix thoroughly 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 leave to rise for 1.5 hours until doubled in size. Knock back the dough and shape into a round loaf, then place on a baking tray lined with parchment paper. Cover and prove for 45 minutes until puffy. Score the top with a cross using a sharp knife, then bake at 220C for 35-40 minutes until golden brown and hollow-sounding when tapped underneath. Cool completely on a wire rack before slicing.