Focaccia with sesame and nigella seeds

This bread is perfect as a side for dinner, on a buffet or just as a snack. If I bake it with dinner, it will most likely be gone by lunch time on the following day. I love the taste of the nigella and sesame seeds, and they look amazing with their contrasting colours. Delicious on its own or with a couple of hunks of nice cheese - add a few olives and a glass of red wine, and you've practically got yourself an Italian feast!

Focaccia with sesame and nigella seeds:

25 grams fresh yeast

300 ml lukewarm water

1 tbsp honey

1/2 tbsp salt

250 grams tipo 00 flour (fine durum flour works well too)

200 grams plain flour

Topping:

2 tbsp olive oil

1 tbsp nigella seeds

1 tbsp sesame seeds

1 tbsp coarse salt

Dissolve the yeast in the water. Add honey, salt and flour and knead well. Add more flour if the dough is sticking to your fingers, but be carefully not to add too much. Only add enough to make the dough manageable. Preferably, you should knead the dough for five to ten minutes until the dough is smooth and elastic, but if you're very hungry, less will make a perfectly edible bread :) Place the dough in a big bowl, cover with a clean tea towel and leave to rise for about an hour, until it doubles in volume.

Preheat your oven to 200 degrees.

Remove the dough from the bowl, punch it down, and roll it out flat, about 1 centimetre thick. Place dough on a lined baking tray, drizzle with oil and sprinkle with sesame seeds, nigella seeds and salt. Poke little dents in the dough, using your fingers or the end of a wooden spoon. Bake for 15-20 minutes, until crispy and golden.