Instructions: Put the water into a large mixing bowl then sift 500g of the flour on top and crumble over the yeast.

Using your hand with fingers splayed open like a fork gently mix everything together to make a sloppy batter (called a sponge in bakers speak). Cover with a tea towel put in a warm place and leave for about half an hour so that the yeast can get to work on the flour.

At the end of that rime it should be slightly foamy massed with tiny bubbles and dotted with a few larger ones.

If it is not put it somewhere warmer and leave it a while longer.

Next tip the remaining flour on top along with the salt and gently mix in again using your fingers. Dont overwork it.

Cover and leave (in the same warm place) for about 10 minutes.

Then sprinkle the dough with 2 tbsp of olive oil and smooth it over using the flat of your hand. Release the dough from the sides of the bowl gently folding in the oil as you go.

Cover and leave for another 30 minutes.

Meanwhile make the deskka: toast the seeds and nuts in a dry frying pan until you can smell their aroma.

Then grind to a course powder along with the peppercorns in a spice mill or coffee grinder. Mix with the sea salt and put to one side.

Return to the dough.

Press it with a finger: it should rise back. (If your finger makes a hole fm afraid the dough has had it although you would have to have neglected it for quite a while for this to happen.)

Add another 2 tbsp of oil and release the dough from the edges of the bowl again then lift out and place on a heavily floured surface.

Dust the dough your hands and a rolling pin path more flour and roll cut until about 2cm thick. Scatter some baking sheets with semolina then cut the dough into strips the width of a small ciabatta. Using two spatulas lift the strips on to the baking sheets.

Using your finger tips dimple the dough all over slosh the dimples with olive oil and generously scatter with dukka.

Cover and leave to rest and rise for about 15 minutes then preheat the oven to its highest setting.

Bake for 10 to 15 minutes turning the oven down to about 200C/400F/ Gas Mark 6 after 5 minutes.

It should be lightly coloured and feel firm.

Allow to cool a little on a wire rack before eating.

This is made with a dough thats so wet you eel sure youve got it wrong but you havent. The dough should be loose and flowing. A recent batch of mine was so wet that I almost had to pour it like batter onto the baking sheet and it still baked beautifully. You can use this same dough to make ciabatta and focaccia.

Makes about 6 breads

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