This tastes very good though supermarket breads are so good these days that it is hardly worth it. The children learned about the bread making process, but in truth it is a bit of a bore to make (this applies to anything with yeast!)
500 gr bread flour
10 gr yeast
10 gr salt
340 ml water
50 ml olive oil plus half a glass.
Mix the flour, salt and yeast. Add the 50 ml of olive oil and the water in little bits while you mix it all together with your hands. The result should be a very wet mixture. Knead it for five minutes over an oiled surface until the mixture is bound together and becomes elastic. Then put it into an oiled container and let it rest of an hour so that it doubles in size. Put the dough over a lined and oiled baking tray and extend it with your fingers until it cover the whole tray. Cover with cling film and let it rest for another hour - it should double in size again.
Preheat the oven to 220 degrees. Make dimples with your fingers into the dough (this is the nicest bit) and sprinkle it all with oil. We added salt and oregano but you can also add: basil and tomatos; rosemary and flaky salt; or cheese and oregano. Black olives and sun dried tomatoes are also good.
Bake for 20-25 minutes.