Method
Sieve the flour and salt together. If you are fortunate enough to have a mixer, just add all of the ingredients together and mix, using the dough hook, until a firm and even dough is formed. Cover with clingfilm or a clean damp cloth and allow to rest before use. Otherwise place the flour and salt into a bowl. Make a well in the centre. Sprinkle the fresh yeast over the flour. Dissolve the sugar in the warm water, then add the olive oil. Pour into the well. Use a fork to bring the flour from the edges into the liquid. Mix until the flour and liquid is mixed together. With floured hands turn the mixture onto a floured work surface, kneading until a smooth springy dough is formed. Dust with flour and place into a large bowl. Cover with clingfilm or a clean damp cloth. Allow to rest in a warm place for about an hour, until the dough has doubled in size. When the dough has risen place it onto a floured surface and knead it again, knocking out the air. Use immediately as required, or keep covered in a fridge for a day or so.