Prefermentation (sponge)

You will need a bowl for mixing the ingredients, a dough cutter and an oven safe baking tray (optional).

Add add the room temperature water with the yeast, and flower, then whisk ingredients until everything dissolves in the water. Add the flower to the bowl of wet ingredients and mix until everything is well combined.

Cover up and rest for 30 minutes.

Mixing the Dough

Once the sponge has risen, add the remaining water, salt and sugar and mix until combined. Then add it in the flour and mix until all the ingredients are combined. The dough is relatively wet and can be kneaded using a no-knead method.

Wet your hands and perform a few "coil folds" (pick up the dough and let it fold over itself and let it rest for 30 minutes.

Bulk Fermentation

After 30 minutes, wet your hands, fold the dough in the bowl a couple of times and let it rest again. Repeat this process another 2-3 times to give sufficient time to fermentation.

Final Shaping

Take the dough out with both hands and swiftly transfer this to a floured working surface. Gently shape the dough into a ball and and wait for 15 minutes to let the dough relax. Finally make the iconic shape by using your fingers Focaccia style.

Brush the finish product with oil and sprinkle with Nigella seeds and let it rise for the 45 or so minutes.

Baking

The oven should be preheated on 230 degrees Celsius and bake the bread for around 25 minutes.