Hungarian version


- 500g strong white flour, plus extra for dusting
- 1 tsp salt
- 7g sachet fast-action yeast
- 3 tbsp olive oil
- 300ml water


- Mix the flour, salt and yeast in a large bowl. Make a well in the centre, then add the oil and water, and mix well. If the dough seems a little stiff, add 1-2 tbsp water, mix well then tip onto a lightly floured work surface and knead.

- Once the dough is satin-smooth, place it in a lightly oiled bowl. Leave to rise for 1 hour until doubled in size or even better to place it in the fridge overnight. This slows down the time it takes to rise to double its size, giving it a deeper flavour.

- Line a baking tray with baking parchment. Knock back the dough, then gently form the dough into a ball. Place it on the baking parchment to rest for a further hour until doubled in size.

- Heat oven to 220 °C (fan) 200 °C (gas). Dust the loaf with flour and cut a cross about 6cm long into the top of the loaf with a sharp knife.

- Bake for 25-30 minutes until golden brown and the loaf sounds hollow when tapped underneath.