Pane di Venezia

Method

Mix flour, yeast and salt in a large bowl, then add water and olive oil, combining until a shaggy dough forms. Knead for 10 minutes by hand or 8 minutes in a mixer until smooth and elastic. Place in an oiled bowl, cover and leave to rise for 2 hours until doubled. Turn onto a floured surface, gently shape into an oval loaf and place on a baking tray lined with baking parchment. Cover and prove for 1 hour until puffy. Score the top with a sharp knife in the characteristic Venetian cross pattern, mist with water and bake at 220°C for 35-40 minutes until golden brown and hollow-sounding when tapped. Cool on a wire rack before serving.