Ingredients

• 500 g bread flour
• 350 ml warm water
• 2 tsp active dry yeast
• 2 tsp salt
• 1 tsp sugar
• 2 tbsp olive oil
• 1 tbsp nigella seeds

Instructions

1. Activate the yeast

   Combine warm water (around 38°C), sugar, and yeast in a small bowl. Let it sit at room temperature for 8-10 minutes until the mixture becomes foamy and bubbly on top. The water should not be too hot as it will kill the yeast.

2. Mix the dough

   In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the activated yeast mixture and olive oil. Mix with a wooden spoon for 3-4 minutes until a shaggy dough forms. Do not overmix at this stage.

3. Knead the dough

   Turn the dough onto a lightly floured surface and knead vigorously for 8-10 minutes until it becomes smooth and elastic. The dough should spring back when poked gently with your finger. Do not add too much flour as the dough should remain slightly sticky.

4. First rise

   Place the dough in an oiled bowl, cover with a damp towel, and let it rise in a warm place for 60-90 minutes until doubled in size. The dough should feel light and airy when gently pressed. Avoid drafty areas that might slow the rising process.

5. Shape and dimple

   Punch down the dough and divide into 2 equal portions. Shape each into a round ball and place on parchment-lined baking sheets. Using your fingertips, press dimples all over the surface about 2cm apart. Do not press too deeply or the bread will be too flat.

6. Second rise

   Brush the surface lightly with olive oil and sprinkle with nigella seeds. Cover loosely with a towel and let rise for 30-40 minutes until slightly puffed. The dimples should still be visible but less pronounced.

7. Bake the bread

   Preheat oven to 220°C with a baking stone or heavy baking sheet inside. Bake the loaves for 25-30 minutes until deep golden brown and hollow-sounding when tapped on the bottom. Do not open the oven door during the first 15 minutes of baking.

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