Olive oil couronne

Combine flour and salt and make a well in the centre.
In a small bowl, combine yeast and water, and pour this into the well.
Quickly mix the flour and liquid, then pour in the oil and continue mixing until a fairly soft dough forms (should hold its shape and not stick to your fingers).
Turn out onto a floured surface and gently shape the dough.
Transfer to a baking sheet, cover with a damp tea towel and let rise until almost double in size.
Preheat oven to 230 &degC, uncover dough, dust with flour and bake for 10 minutes.
Reduce to 190 °C and bake for a further 20 minutes or until loaf sounds hollow when tapped underneath.
Cool on a wire rack.
Makes 1 large loaf.