Ingredients
Equipment
Method
Activate yeast
- Mix warm water, sugar, and yeast.
- Rest 5–10 minutes until foamy.
Mix dough
- Combine flour and salt in a bowl.
- Add yeast mixture and olive oil gradually, mixing into a tacky dough.
Knead
- Knead 8–10 minutes until smooth and elastic.
First rise
- Place dough in a lightly oiled bowl, cover, and rise 1 hour until doubled.
Shape
- Divide into 2 balls. Place on lined trays, flatten gently into 22–24 cm rounds, about 2–3 cm thick.
- Rest 20–30 minutes.
Pattern & glaze
- Brush with olive oil.
- With wet/oiled fingertips, press a deep border 2–3 cm from the edge, then press crisscross lines to form diamonds.
- Short proof.
- Rest 5–10 minutes after glazing and seeding to relax dough and help seeds stick.
Toppings
- Sprinkle with sesame and nigella seeds.
Bake
- Bake at 200 °C fan (210 °C conventional) for 15–18 minutes until golden.
Cool
- Rest 10 minutes before slicing and serving.
Nutrition
Notes
Press diamonds deeply: re-press just before baking if they puff.
Dough can be cold-proofed overnight in the fridge for more flavour.
