Back to 8 servings 1.75 cups lukewarm water, about 85°F (30°C) 2.25 teaspoons active dry yeast, 1 envelope, about 7 grams 2 teaspoons sugar 4 cups bread flour, about 500 grams, plus more for shaping 2 tablespoons olive oil, plus more for the bowl and pan 2 teaspoons kosher salt, use half as much if using fine table salt 2 teaspoons all-purpose flour, for the glaze 0.5 teaspoon sugar, for the glaze 0.33 cup cool water, for the glaze 0.5 teaspoon olive oil, for the glaze 1 tablespoon nigella seeds, black onion seeds 1 tablespoon sesame seeds semolina or cornmeal, optional, for dusting the pan
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1 Step 1: Stir the yeast and sugar into the lukewarm water and let stand 5 to 10 minutes until foamy.2 Step 2: Mix the bread flour and salt in a large bowl, make a well, add the yeast mixture and 2 tablespoons olive oil, and stir to a shaggy dough. Knead on a lightly floured surface (or in a stand mixer with a dough hook) 8 to 10 minutes until smooth and elastic, adding flour only as needed.3 Step 3: Oil a clean bowl, add the dough, cover with plastic wrap or a towel, and let rise in a warm place about 1 hour until doubled.4 Step 4: While the dough rises, whisk the glaze ingredients in a small saucepan over medium heat about 3 to 4 minutes until thick and glossy. Cool to lukewarm.5 Step 5: Preheat the oven to 440°F (225°C) with a baking stone or steel on the middle rack if you have one, or set a rack in the middle position.6 Step 6: Divide the risen dough in half. Working with one piece at a time, stretch it on a floured surface into an oval about 14 by 6 inches (35 by 15 cm), then transfer to a parchment-lined sheet dusted with semolina or cornmeal.7 Step 7: Press your fingertips firmly into the dough to make 4 to 5 deep, parallel lengthwise grooves, spacing them about an inch apart and pressing gently so you do not tear the dough.8 Step 8: Brush the surface generously with the glaze, then sprinkle with nigella and sesame seeds. Cover loosely and rest 20 to 30 minutes until puffy.9 Step 9: Bake one loaf about 15 to 18 minutes until deep golden brown and crisp at the edges. Repeat with the second piece while the first bakes or after it comes out.10 Step 10: Transfer to a wire rack and let cool slightly before slicing. Serve warm.getsaucepan.com/r/d45bbd01-fe95-5445-b63a-ce94550c7753
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