In a bowl, combine bread flour, salt, basil and add starter and oil to it.

Add enough water to form soft, slightly sticky dough.

Cover and set aside for 15 minutes. Stretch and fold the dough every 15 minutes for two hours.

Apply little oil on top of the dough, cover and set aside until double in volume.

Once double in volume, transfer the dough to 8” cast iron pan which is greased with liberal oil.

Cover and set aside for 30 minutes.

Preheat oven to 250C.

Add more oil on top of the dough and using the fingers, make indentations all over the dough.

Add chilly on top.

Bake in preheated oven for 30-40 minutes or until the top of the bread is golden.

Remove from oven and serve it hot with a cup of soup.