Mix the salt through the flour. The dough rises better if the salt is added after the first rising. However, it mixes less well. Dissolve the yeast in the water, stir until completely dissolved. Mix flour and salt well. Mix the water slowly through the flour to form a coherent ball. Knead the dough well. The dough must feel moist and supple, but must not stick anymore. Add some water or flour if necessary. Make a ball and wrap in a damp warm cloth. Allow to rise for 30-45 minutes in a draft-free area until it has increased by 1/3 in volume. Remove the cloth, press the dough flat and form a ball that you wrap in a damp cloth. Allow to rise for 30-45 minutes until the volume has increased 1/3. Grease a baking pan with olive oil. Remove the dough from the cloth and press it flat until it is the length of the baking pan. Roll the dough tightly and ensure that there is tension on the surface. Then place the dough with the seam down in the baking pan and let it simmer for at least another 30 minutes until the volume has increased by 1/3. Preheat the oven to 220ºC. Then place the baking tin in the oven and lower the temperature to 200ºC. Bake the bread 35-40 minutes. If it is done, the bottom will sound hollow if you knock it. Allow to cool on a rack.