Place yeast, sugar and warm water in a jug. Whisk with a fork until yeast has dissolved. Stand in a warm place for 10 minutes or until frothy.

Sift flour into a large bowl. Stir in salt, yeast mixture and olive oil. Mix to form a soft dough. Turn out onto a lightly floured surface. Knead dough for 10 to 15 minutes or until smooth and elastic.

Place in a large, lightly greased bowl. Cover and set aside in a warm place for 1 hour or until doubled in size.

Using your fist, punch dough down. Knead until smooth.

Grease a baking tray well with olive oil cooking spray or olive oil. Shape dough into a 15cm round loaf. Place on prepared tray. Cut a shallow criss-cross pattern in centre of dough.

Cover with plastic wrap again and let sit until doubled in size again

Brush dough top with egg. Dust with extra flour and bake for 35 to 40 minutes. Turn bread, top side up, onto a wire rack to cool. Serve at room temperature.