How to make
Sift the flour into a bowl and mix it with the dry yeast and sugar. Pour the water, slightly warmed (to body temperature) and olive oil.
Knead a smooth and elastic dough, by gradually adding salt to it. Do this to better activate the yeast and the salt slows down this process, if you put everything in the flour at once.
Form the dough into a ball and use a sharp knife to make rhomboid slits on its surface.
Grease the baking bag nicely on the inside and put the shaped dough inside, by positioning it in the middle. Tighten the bag tightly at the end and lift/pull it from above with your fingers to free up space for the bread to rise at will.
Place it in the oven directly and leave it for 20-30 minutes, no more.
After this time, turn on the oven at 390°F (200 degrees) with a fan, with the bread inside - the gradual rise in temperature will complete the rising process by itself.
Bake it for 40 minutes or until you see that the bread is well baked.
After removing it from the oven, immediately remove it from the bag and cool it on a wire rack before cutting it at your table.
This is the easiest and fastest bread, because it does not need long to be kneaded and to rise.
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