In a large mixing bowl, combine the strong white bread flour, instant dried yeast, and fine sea salt. Mix well to distribute the ingredients evenly.
Create a well in the center of the dry ingredients and gradually pour in the lukewarm water and olive oil.
Using your hand or a wooden spoon, mix the ingredients together until a rough dough forms.
Turn the dough out onto a lightly floured surface and knead for about 10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
Shape the dough into a ball and place it into a clean, lightly oiled bowl. Cover the bowl with a damp tea towel or cling film and leave it to rise in a warm place for about 1 hour or until doubled in size.
Preheat your oven to 220°C (425°F) and place a baking tray or oven-safe dish filled with water on the bottom rack to create steam.
Once the dough has risen, turn it out onto a floured surface and gently knock back the dough by pressing it down to release excess air.
Shape the dough into a round loaf and place it onto a baking tray lined with baking parchment.
Using a sharp knife, make a few shallow slashes across the top of the loaf to allow it to expand during baking.
Place the bread in the preheated oven on the middle rack and bake for 25 to 30 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing.