Steps
- Stir 2½ tablespoons of active dry yeast and 3 tablespoons of sugar into 2 cups of warm water. Add 8 cups of bread flour, 4 teaspoons of salt, and ¼ cup plus 2 tablespoons of olive oil.
- Knead with a dough hook for 10 minutes, adding a little water if needed for a firm, workable dough. Cover and let rise for 1 hour, until doubled.
- Divide into 4 pieces. Roll each into a rectangle ¾in / 2cm thick, then roll diagonally into a loaf. Score the tops and place on parchment-lined baking sheets.
- Cover and let rise for 1 hour. Brush with warm water and sprinkle with nigella seeds.
- Preheat the oven to 425°F / 220°C, with a small ovenproof bowl of water inside. Bake for 5 minutes, reduce to 400°F / 200°C, and bake for another 20 minutes, until golden. Cool on a rack.