Place all the ingredients except the water in the bowl of an electric mixer fitted with the dough hook.

With the mixer running, slowly add the water a little at a time reserving the last bit.

Mix until everything is combined and if it is still a little dry add more water.

Increase the speed and knead for 6 minutes.

Oil a large bowl.

Remove the dough from the bowl and shape into a bowl then place in the oiled bowl and cover with plastic wrap.

Leave until doubled in size (about 1 hour).

Punch down the dough.

Sprinkle the bench with flour and press the dough out. No need to be too perfect about it.

Tightly roll the dough up into a log then press it out to flat and roll it up again.

Sprinkle a sheet of baking paper with cornflour and place the dough on top seam-side down.

Cover with a piece of oiled plastic wrap and leave to almost double in size again.

Meanwhile, pre-heat the oven to 220C (470F) fan-forced with the oven tray inside.

When the dough has risen, slash the top with a sharp knife and spray with water.

Bake for 3 minutes then spray with water again.

Bake for a further 40 minutes.

The bread is baked when it sounds hollow when tapped on the bottom.

Transfer to a wire rack to cool.