A simple yeast dough shaped into a ball, left to rise again, scored and baked in a very hot oven with a pan of water, then without water, until the crust is crisp and deep brown.
Add the lukewarm water and olive oil and Knead about 10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.
⚙ KneadingBowlStand mixer
💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
3
Cover and Let rise about an hour in a warm place, until the dough doubles in size.
⚙ ProofingPlastic wraporKitchen towel
💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.
4
Shape the dough into a ball and place on a baking sheet lined with floured parchment paper.
Baking panParchment paper
5
Let rise another 30 minutes.
⚙ ProofingPlastic wraporKitchen towel
6
Preheat the oven to 230°C (445°F) and place a pan of water on its bottom rack.
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
7
Score an X on top of the loaf with a sharp knife.
Knife
💡The score decides where the bread opens in the oven: without it, the loaf bursts at a random spot on the side.
8
Bake 25 minutes, until the bread has risen and the crust starts to turn golden. Remove the water pan and bake 20 more minutes, until the bread is deep brown and sounds hollow when tapped on the bottom.
⚙ BakingOvenBaking pan
💡The steam from the water pan keeps the crust soft in the first minutes, giving the bread time to rise fully; without the water, the crust dries and turns crisp.
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
407calories
10 gprotein
69 gcarbs
8 gfat
● protein 11%● carbs 71%● fat 18%
Per serving (164 g), of 4 servings
For the Dough base ·
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⚖ About the ingredients
White flour: measured in cup in this recipe: 1 cup = 125 g · 364 kcal per 100 g · More about White flour →
Water: measured in cup in this recipe: 1 cup = 240 g · 0 kcal per 100 g · More about Water →
Dry yeast: measured in tsp in this recipe: 1 tsp = 4 g · 325 kcal per 100 g · More about Dry yeast →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
🔧 Tools needed (4) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
🧻 Consumables: Parchment paper · Kitchen towel or Plastic wrap
Helps, not needed: Stand mixer
By the steps, as the recipe is built now: another version or addition can change the list.
Possible additions: Sesame · Cumin seeds · Nigella seeds · Cooling before slicing (30) · Rolls from half the dough (10 Buns) · Long loaf in a loaf pan (elongated pan, floured) · Egg wash · Sunflower seeds on top · Coarse salt on top · Baked out of the pan at the end (minutes) (3) · Olive oil on the loaf · How many loaves (2) · Butter on the hot bread · Honey on the warm bread · Oat coating
The score: an X on top of the loaf
Loaf shape: into a ball
Baking time without the water pan (minutes): 30–35
