In a large bowl, combine the active sourdough starter and warm water. Mix in the flour gradually until a shaggy dough forms. Add the salt and olive oil (if using) and mix until it’s well incorporated.

Lightly flour your work surface. Turn the dough out onto the surface and knead it for about 8-10 minutes, until it’s smooth and elastic.

Place the kneaded dough back in the bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm area for 2-3 hours, or until it has doubled in size.

Once risen, gently deflate the dough and turn it onto a floured surface. Shape it into a loaf by folding and tucking it into a rectangle, then place it in a greased loaf pan.

Cover the loaf in the pan with a damp cloth and allow it to rise for another hour or until it’s puffed up.

Preheat your oven to 375°F (190°C).

Once the loaf has risen, bake it in the preheated oven for about 30-35 minutes until the top is golden brown and sounds hollow when tapped.

Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.