Pre-heat the oven to 230'C.
Sieve the flour, salt, and the sugar. Mix the flour mix with the yeast, and place in a large bowl. Create a well in the centre.
Heat the water up until tepid and slowly pour into the flour mix. Begin mixing with a spoon, as the mix starts to come together begin using your hands. When the dough forms a ball shape, transfer onto a floured surface and knead for 2-3 minutes until it becomes a smooth mixture.
Clean and oil the mixing bowl and place the dough back into the bowl and cover with cling film. Leave it to prove in a warm place until it doubles in size.
After it has doubled in size, put the dough back onto a floured surface and knead for a further minute. Create a circle with the dough.
Form a smooth ball by tucking the dough into the centre of the circle. Turn it over and you should have a ball shape. Place the dough into a large, deep and round baking tin. Leave to prove once more in a warm place for 30 minutes.
Dust the loaf with the remaining flour and place in the oven for 30-40 minutes.
When the loaf is cooked, remove from the baking tin and knock the bottom, when its cooked the loaf should sound hollow.
Allow to cool on a wire rack before cutting.
«Add cracked pieces of walnuts in this recipe for added texture and flavour.»