1. To make bread, combine sugar, yeast and 125ml of the water in a small bowl. Stand for 5-10 minutes until frothy. Transfer to a large bowl. Stir in oil and remaining water. Add flour and salt. Stir to combine, then use hands to bring dough together.

2. Turn dough out onto a lightly floured work surface and knead for 10 minutes or until dough is smooth and elastic. Place dough in a greased bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 1½ hours or until dough doubles in size. Punch down to release air, then turn out onto a lightly floured work surface and knead lightly.

3. Divide dough in half, then shape each into a 15cm-long loaf.

4. Dust work surface with cornmeal and place base of loaf on cornmeal (this will give it a crunchy base). Place each loaf on a greased oven tray, then cover with a tea towel and stand for 35 minutes.

5. Preheat oven to 180C. Add loaves and cook for 35 minutes or until golden brown and sound hollow when tapped on the base.

6. Heat 1 1/2 tbs of the oil in a large, deep frying pan over medium-high heat. Add prawns and cook, turning once, for 1-2 minutes or until just changed in colour but not cooked through. Remove prawns from pan, then allow pan to cool for 2 minutes.

7. Return pan to low heat and add garlic and remaining oil. Cook gently for 5 minutes, then add tomato paste and bay leaves. Increase heat to medium and cook, stirring, for a further 3 minutes.

8. Increase heat to medium-high and add tomatoes. Cook for 5 minutes or until tomatoes begin to break down. Remove bay leaves and season with pepper. Stir in prawns and cook for a further 1 minute or until cooked through. Stir in feta.