Pane Toscano

Method

Mix the flour with water, yeast and olive oil until a shaggy dough forms, then knead for 10 minutes until smooth and elastic. Notably, authentic Pane Toscano contains no salt, which is a distinctive characteristic of this Tuscan bread. Place in an oiled bowl, cover and leave to rise for 1-2 hours until doubled. Divide into two rounds, shape gently and place on a floured baking tray, then prove for 45 minutes. Score the tops with a sharp knife, spray with water and bake at 220C for 35-40 minutes until golden and hollow-sounding when tapped.