Muffulatta Bread

Ingredients

For the dough

• 1 cup warm water (105°-110°F)

• 1 tablespoon sugar

• 1 tablespoon active dry yeast

• 2 cups all-purpose flour

• 1 cup bread flour

• 1 teaspoon fine sea salt

• 2 tablespoons olive oil, plus more for the bowl

• 2 tablespoons sesame seeds

For the egg wash

• 1 egg

• 1 tablespoon water

Directions

1. In a large mixing bowl or the bowl of a stand mixer, stir together the water, sugar, and yeast.

2. Set aside at warm room temperature for about 15 minutes, until very foamy.

3. A little at a time, stir in the all-purpose flour and the bread flour.

4. Stir in the salt and the two tablespoons of olive oil.

5. Using the dough hook on speed 2 or by hand, knead the dough until smooth and elastic. In the stand mixer, this takes eight minutes. By hand it may take a bit longer.

6. Clean the bowl and pour in about a teaspoon of additional olive oil. Shape the dough into a rough ball, place in the bowl, and turn to coat with the oil.

7. Place a clean kitchen towel or plastic wrap over the bowl and set aside at warm room temperature until the dough doubles in size — about 90 minutes.

8. Turn the risen dough out onto a parchment- or silpat-lined baking sheet. Punch it down to remove air and then shape into an 8-inch disc.

9. Sprinkle with the sesame seeds and pat gently to help them adhere.

10. Cover with the towel or plastic wrap and let rise for another hour, until about doubled in size.

11. Preheat oven to 425°F with a rack in the center.

12. In a small bowl, beat together the egg and the tablespoon of water with a fork.

13. Brush the egg wash lightly over the surface of the loaf.

14. Bake for 10 minutes at 425°F. Then turn down the oven to 350°F and bake for about 20 minutes more, until crust is golden brown and loaf sounds hollow when you hold it up and rap on it with your knuckles.

15. Transfer to a wire rack to cool completely before using.