Combine all the dry ingredients (flour, yeast, salt, Herbes de Provence and sugar) in a large mixing bowl, and mix thoroughly using a bell whisk.

In a measuring jug, add hot (from the tap) water to the 275ml line. Next, add 3 tbsp of olive oil to the mixture and stir thoroughly.

Then, create a well in the middle of the mixture and slowly pour about one-half of the liquid. Using a silicone spatula or wooden spoon, start to fold the dry ingredients into the liquid. Then, gradually add the liquid, and keep folding together until a dough ball is formed. You may at this stage find it easier to switch your your hands, or a hybrid hand and utensil approach which means that the dry and wet ingredients are being evenly distributed.

Remove the dough from the mixing bowl, and knead for 5 minutes or so until the texture is no longer sticky, yet still elastic. You may need to sprinkle additional flour during this process, so keep some at hand. I use a silicone baking mat to knead on.

Oil the same mixing bowl (saves washing up) with a small amount of olive oil, then return kneaded dough ball, cover with a tea towel or cling film for 1 hour, and allow to rise in a warm place. As I mentioned earlier, room temperature is no longer sufficient - I have found an alternative and consistently warmer location.

Whilst the bread is proving for the first hour, it is time to prepare the other ingredients. Line and lightly grease a baking tray with kitchen foil, and preheat the oven to 170C. Then finely dice the red and white onions, and spread out on the baking tray. De-seed the red chilli, finely slice, and mix together with the onion. Drizzle over a little olive oil, balsamic vinegar, and season to taste. Bake in the oven for about 20 mins- stirring half way through. Once cooked (the onion will start to crisp) remove from oven to cool down.

Meanwhile, drain the black olives and finely slice into rings. Remove excess moisture using kitchen paper.

The dough should have doubled in size (maybe a little more). Remove the dough and flatten into a large oval. Then, evenly sprinkle the onions, chilli, and olives over the flattened loaf.

Next tightly roll the dough from one side to another into a swiss-roll shape, then fold the narrower sides towards the centre. Manipulate the dough into an oval shape and place onto a silicone backing sheet. flatted the loaf, score with a sharp knife into shallow diagonal lines.

Cover again with a tea towel, and allow to rise prove for a further hour in a warm place.

Preheat the oven to 200C.

Gently brush or spray olive oil over the top. Then, sprinkle on top a combination of sea salt (my favourite is Gros Sel de Guérande) - a natural coarse grey sea salt) and Herbes de Provence, and gently press them into the top of the dough with the palm of your hand.

Bake in the oven for 30 mins. Once cooked, tun onto a wire rack and allow to cool.

If you want to maintain an even softer crust, cover with a tea towel whilst the loaf cools down.