Ingredients:

  • 1 1/2 cups (355ml) warm water (105-115°F / 40-46°C)
  • 1 teaspoon (5ml) granulated sugar
  • 2 1/4 teaspoons (7g, 1 packet) active dry yeast
  • 3 3/4 cups (450g) all-purpose flour, plus more for dusting
  • 1 1/2 teaspoons (9g) salt
  • 2 tablespoons (30ml) olive oil, plus more for greasing
  • 1 large egg, beaten (for egg wash)
  • Sesame seeds or poppy seeds (for sprinkling)

Instructions:

  1. Combine warm water, sugar, and yeast in a mixing bowl. Let stand for 5-10 minutes until foamy.
  2. In the same bowl, add flour and salt to the yeast mixture.
  3. Stir the ingredients together until a shaggy dough forms. Add olive oil and continue to mix.
  4. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. Alternatively, knead in a stand mixer with a dough hook for 6-8 minutes.
  5. Place the dough in a lightly oiled bowl, turning to coat. Cover with a clean kitchen towel and let rise in a warm place for 1.5-2 hours, or until doubled in size.
  6. Gently punch down the dough to release the air. Turn it out onto a lightly floured surface. Shape into a long, oval loaf, or two smaller loaves.
  7. Place the shaped loaf on a baking sheet lined with parchment paper or a silicone mat. Cover with a clean towel and let rise for another 30-45 minutes, or until puffy.
  8. Preheat oven to 400°F (200°C). If using, place a baking stone in the oven to preheat as well.
  9. Brush the loaf with the beaten egg wash and sprinkle with sesame or poppy seeds, if desired.
  10. Using a sharp knife or lame, make 2-3 diagonal slashes across the top of the loaf.
  11. Bake for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C).
  12. Let the bread cool on a wire rack for at least 30 minutes before slicing and serving.