Sicilian loaf

Ingredients:

2 tsp fast-action dried yeast
400ml/1¾ cups tepid water
670g/4¼ cups strong white bread flour, plus extra for dusting
2 tsp salt
3 tbsp olive oil, plus extra for greasing
sea salt
sesame seeds

Directions:

1. Mix together the dried yeast and water directly in the dough mixer bowl. Add the flour, salt and 2 tbsp olive oil and run for 2 minutes, or until the dough is smooth and nice. Shape the dough into a ball, put back into the bowl, cover with clingfilm and leave to rise for about 2 hours until doubled in size.
2. Turn out the dough on a floured worktop, flatten it out a little and divide into two equally sized halves. Shape into balls and place them in two 20cm round tins that you’ve greased with a little oil. Push the dough down a little so it covers the whole tin. If you haven’t got a tin, you can freestyle a round ball shape and place on an oven tray. Pour 1 tsp oil over each dough, cover with clingfilm and leave to rise for another 40 minutes. Preheat the oven to 220°C.
3. Sprinkle the breads with sea salt and sesame seeds. Place in the centre of the oven and turn immediately down to 190°C. Bake for 20–25 minutes or until the bread is golden brown. Take out and leave to cool. Depending on what kind of tin you have, the bottom can sometimes get a bit soggy. In which case, bake it for another 5 minutes. 

Tips:

For a fantastic idea to create a delicious filling