Prepare a loaf tin. I used one that is 24cm x 13cm x 6.5cm (9 ½ x 5 x 2 ½ inches.)
I have used a non-stick loaf tin and used a strip of non-stick baking paper to just cover the base, leaving some overhang to make it easy to remove the bread. If your loaf tin is not non-stick, you will need to line the sides and the base. The easiest way to do this is to slightly dampen the baking paper, wring it out thoroughly, and press it into the tin.
Add all your dry ingredients to a medium-large bowl. Give them a stir, then make a well in the centre and add the olive oil. Slowly pour in the water, stirring with a wooden spoon to combine. Continue to stir for a minute or two, just until all the ingredients are thoroughly combined and no flour remains around the edges of your bowl.
Tip the dough into your prepared loaf tin and smooth with a dampened spatula.
Upturn a large bowl to cover the loaf tin and set aside for 5 hours to proof. Alternatively, tent a large plastic bag above the tin, ensuring that it will not touch the dough as it rises.
After 5 hours, the dough will have doubled in size and be bubbly and soft. See Note 5.
Transfer the loaf tin to a cold oven. Turn the oven to 200 degrees C (390 F) and bake the bread for 40 minutes.
Remove the tin from the oven and, using the baking paper to help remove the bread, transfer it to a cooling rack. Tap the base and if it sounds hollow the bread is cooked. Otherwise, return to the oven for another 5 minutes. Test again.
Once the bread is cooked, leave it to cool on the wire rack. Cool completely, or serve whilst slightly warm with olive oil or butter.