Preparation
Dissolve the yeast in 200ml lukewarm water.
Mix the flour with the salt, pile on a floured work surface, make a well in the centre and pour in the yeast water and the oil.
Using your hand, knead to a smooth dough.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000384/000384_step_1_M.jpg)
If the dough is too moist or too dry, add some flour or lukewarm water. The dough should not stick to your hands. Cover the dough and leave to rise in a warm place for 45 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000384/000384_step_2_M.jpg)
Knead the dough again and shape into a long narrow log.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000384/000384_step_3_M.jpg)
Shape into a ring and press the ends together well.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000384/000384_step_4_M.jpg)
Dust the dough ring with some flour.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000384/000384_step_5_M.jpg)
Cover with a cloth and leave to rise in a warm place for 45 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000384/000384_step_6_M.jpg)
Preheat the oven to 200°C (180°C fan, gas 6). Remove the cloth, place the dough ring on a baking tray lined with baking paper and bake in the preheated oven for 30 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000384/000384_step_7_M.jpg)