Italian bread

Preheat the oven to 190 ºC (375 ºF). Sift the cake flour and salt together (Italians usually omit the salt). Add the instant yeast and mix. Blend the water and olive oil and add to the flour mixture. Mix well and knead until the dough is smooth and elastic, and no longer sticks to your hands. Cover with clingwrap and leave to rise in a warm place until doubled in bulk. Meanwhile, heat the olive oil in a pan and sauté the onion until soft. Remove from the heat and add the olives and origanum. Punch the dough down and add the olive mixture. Knead until well blended. Add extra cake flour if necessary. Shape into a round loaf. Cover and leave to rise. Sift a little cake flour on top and bake for about 50 minutes or until done.
Makes a large loaf.