You can make one large loaf from this dough, you can use
a loaf pan or you can make a big round loaf. You can divide
the loaf into 2 and make 2 smaller loaves. You can use wet
fingers to shape and smooth the dough. Place in a warm
place to proof for 25 minutes or until just doubled. Right
before you pop the bread into the oven, make a few creative
cuts in the top with a sharp knife, drizzle with olive oil and
sprinkle with coarse sea salt.