1In a bowl, combine all purpose flour, instant yeast, sugar and salt. Make a well in the centre and pour in warm water and olive oil.
2In a bowl, combine all purpose flour, instant yeast, sugar and salt. Make a well in the centre and pour in warm water and olive oil.
3In a bowl, combine all purpose flour, instant yeast, sugar and salt. Make a well in the centre and pour in warm water and olive oil.
4Mix the ingredients together very well with a spatula until there's no dry flour left.
5Mix the ingredients together very well with a spatula until there's no dry flour left.
6Mix the ingredients together very well with a spatula until there's no dry flour left.
7Once all flour is combined and you have a sticky dough, cover with plastic wrap and allow it to rise in a warm place for about 1 to 1.5 hours, until doubled in size.
8Once all flour is combined and you have a sticky dough, cover with plastic wrap and allow it to rise in a warm place for about 1 to 1.5 hours, until doubled in size.
9Once all flour is combined and you have a sticky dough, cover with plastic wrap and allow it to rise in a warm place for about 1 to 1.5 hours, until doubled in size.
10Once doubled, transfer your dough to a lightly floured surface and shape loosely into a rectangle.
11Once doubled, transfer your dough to a lightly floured surface and shape loosely into a rectangle.
12Once doubled, transfer your dough to a lightly floured surface and shape loosely into a rectangle.
13Starting from the short side, roll your dough while pinching the seam between each roll.
14Starting from the short side, roll your dough while pinching the seam between each roll.
15Starting from the short side, roll your dough while pinching the seam between each roll.
16Once at the end, pinch the seam to close and tuck the ends over to get a loaf shape.
17Once at the end, pinch the seam to close and tuck the ends over to get a loaf shape.
18Once at the end, pinch the seam to close and tuck the ends over to get a loaf shape.
19Transfer the loaf to a parchment lined baking sheet and cover with plastic wrap to rise for another 30 minutes.
20Transfer the loaf to a parchment lined baking sheet and cover with plastic wrap to rise for another 30 minutes.
21Transfer the loaf to a parchment lined baking sheet and cover with plastic wrap to rise for another 30 minutes.
22Once risen, brush with egg wash, cut 3-4 shallow diagonal lines into your dough and bake at 375F for 35 minutes or until golden.
23Once risen, brush with egg wash, cut 3-4 shallow diagonal lines into your dough and bake at 375F for 35 minutes or until golden.
24Once risen, brush with egg wash, cut 3-4 shallow diagonal lines into your dough and bake at 375F for 35 minutes or until golden.