Mix flour with yeast on one side and salt on the other side of a large bowl.
Add olive oil and 340ml of water, mixing by hand until a dough forms.
Knead the dough on a work surface for 10 minutes until silky and stretchy.
Place dough in an oiled bowl, cover, and let rise for one hour until doubled.
Knock back the risen dough on a floured surface and shape into a ball.
Divide the dough into eight equal pieces and roll each into a 40cm strand.
Fan the strands out from a central point and secure the ends to the table.
Braid the strands using the specified numerical sequence until all dough is used.
Tuck the ends of the braid underneath for a tidy finish.
Place on a floured tray and prove for one hour until risen.
Preheat your oven to 200°C.
Brush the loaf with egg wash and bake for 20 to 25 minutes.