Dissolve the sugar and chicken broth in the lukewarm beer. Then add the dry yeast and mix homogeneously with a small whisk. Let it activate for approx. 5 - 10 minutes.

Sift the flour into a mixing bowl and knead in the beer mixture. As soon as a crumbly mass has formed, mix in the olive oil. Knead for at least 10 minutes until you have a smooth dough. Depending on the swellability of the flour, a little water or a little flour must be added.

Form a roll of bread and place on a baking sheet lined with baking paper. Brush the roll with water, make 2 incisions diagonally and let rise covered in a warm place for 2 hours. Then sprinkle with a little flour.

Preheat the oven to 200 degrees bottom heat. Place an ovenproof dish with very hot water on the lowest level. Bake the bread on medium heat for 25 to 35 minutes until light brown.