Place the bread mix in a large bowl and make a well in the centre. Gently pour lukewarm water (approx. 30ºC) into the centre of the well and sprinkle the yeast on top. Mix by hand to combine all ingredients to form a dough.
Turn the dough out onto a clean surface and knead vigorously by hand (fold and stretch) for at least 10 minutes or until smooth and elastic. Return the dough to the bowl, cover and stand in a warm place (approx. 30ºC) for 40 minutes or until the dough has doubled in size.
Turn the dough out onto a floured surface and gently knead again for 2-3 minutes. Roll dough into a circular shape (15 cm diameter) and place onto a lightly greased baking tray. Cut the dough into 8-12 wedges without separating them. Cover and stand in a warm place for 40 minutes or until dough is doubled in size.
Bake in a preheated oven at 210ºC for 20-25 minutes or until golden brown and the loaf sounds hollow when tapped. If desired brush top of bread with olive oil while still hot.