Put the strong flour (500 g / 3 cups + 2 tbsp) in a large bowl, add the fast action yeast (1 sachet, 7 g, ¼ oz) on one side of the bowl then the salt (1 tsp) on the other side of the bowl.
Pour in the warm water (300 ml / 1 ¼ cups) then the olive oil (2 tbsp).
Stir the liquid into the flour mixture to form a dough. Use your hands to bring the dough together so all the flour is incorporated, then shape the dough into a rough ball and transfer to your work surface.
Knead the dough for ten minutes (by hand or alternatively you can use a dough hook in a stand mixer) until it is smooth and elastic.
Form the dough into a round ball shape by folding the four edges into the centre in turn, as if making an envelope, then flipping the dough over so the folds are on the bottom. Next you need to drag the dough towards you creating tension against the surface which rounds it more.
Put the ball of dough on a piece of baking paper, in your slow cooker pot.
Cook on low for 1 hour, with a tea towel/dish cloth under the lid to stop drips falling onto the bread. During this time the dough will prove and it should double in size.
Next, switch your slow cooker to high and cook for 1.5 hours approx. Now you are baking the bread and it will start to cook and brown on the underside through contact with the hot slow cooker pot.
After the 1.5 hours, flip it over to brown the top of the bread (you’ll see the brown bottom of the bread).
If you like you can remove the sheet of baking paper to increase contact with the pot, for better browning.
Cook for a further 30-45 minutes until the top has browned. You can flip the bread back over (using an oven glove) to check the level of browning.
Remove from the slow cooker using oven gloves, allow to cool then slice and enjoy!