25 minutes, 220 degrees.

Steps are as follows:

Prepare ingredients: 500g of high gluten flour, 7g of yeast, 10g of salt, 320ml of olive oil, cold water.

1, high gluten flour 500g, yeast 7g, salt 10g, olive oil 320ml and moderate amount of cool water mixed.

2. Mix well by hand, add water halfway to adjust the hardness of the dough, and knead into a dough.

3. Knead the gluten out of the dough and squeeze out the air bubbles. Pour olive oil on the surface of the board to prevent it from sticking. The longer you knead the dough, the fluffier it will be.

4. Put the kneaded dough into a bowl, cover with plastic wrap, and let rise at room temperature for 2 hours to double the original volume.

5.? Remove the dough, squeeze out the air, knead it into a long strip, and continue to let it rise at room temperature for 2 hours.

6.? Sprinkle a small amount of water and flour on the dough after rising, and use a knife to make cuts on the surface, which is good for controlling the direction of expansion of the bread.

7, put into the oven, 220 ℃ bake 25 minutes.

8, take out after the test can be.