Ingredients
Equipment
Method
- Dissolve sugar in warm water (110°F), then sprinkle yeast over the surface. Let sit for 5-10 minutes until bubbling.
- In a large mixing bowl, combine flour, salt, and baking powder. Create a well and pour in the activated yeast mixture and olive oil. Mix until a soft, slightly sticky dough forms.
- Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm spot for 30 minutes until doubled in size.
- Punch down the dough and shape into a round loaf that fits comfortably in a heavy-bottomed pan with a lid.
- Heat the pan on medium-low heat. Place the dough inside, cover with the lid, and cook for 15 minutes. Flip carefully and cook for another 10-15 minutes until golden brown and hollow-sounding when tapped.
Notes
Use water at 110°F to properly activate yeast. Knead thoroughly for a chewy texture. Cook on medium-low heat to avoid burning. Store at room temperature in a bread box for up to 3 days or freeze slices for up to 1 week, toasting to restore texture.
