Step 2 : Form the dough.
Stir in olive oil and salt into the yeast mixture. Gradually add the flour, mixing until a soft and slightly sticky dough is obtained.
Step 3: Knead until the dough is smooth.
Transfer the dough to a floured surface and knead it for 8 to 10 minutes by hand (or about 5 minutes using a base mixer) until it is smooth, stretchy and elastic.
Step 4 : First lift
Place the dough in a lightly oiled bowl, cover it and let it rise in a warm place for about 1 hour, or until it has doubled in volume.
Step 5 : Shaping and finishing.
Gently degas the dough by dividing it into two equal portions. Shape each portion into a disc or oval. For a traditional finish, beat the egg yolk with the milk, brush the surface with it and sprinkle with sesame or black seeds.
Step 6 : Fast hot oven cooking.
Preheat the oven to 220 °C (425 °F). Bake for 10 to 12 minutes, until the bread is swollen and lightly browned.
Step 7 : Leave to rest before serving.
Take the bread out of the oven and cover it with a clean cloth for a few minutes. This helps to keep moisture and keep the bread soft.
