2 tablespoons dried yeast
2 tablespoons Chelsea White Sugar
2 cups warm water
1 1/2 teaspoons salt
3 tablespoons olive oil
1 kg flour

Stir the Chelsea White Sugar into the water and mix in the yeast. Set aside for 15 minutes until frothy. Stir in the salt, oil and flour. Mix until all the flour is incorporated. Knead until the dough is shiny and elastic. Form into a ball. Allow the dough to rest in a clean oiled bowl, covered with plastic wrap for at least an hour until almost doubled in size. (A bread-maker can also be used for the process up to this stage).

Punch dough down and knead again. Divide the dough into balls and place into ramekins that have been well sprayed with non-stick baking spray. Let the dough rise again for 1 hour then brush tops with oil to glaze. Bake at 200°C oven for about 20 minutes.