After doing a bit of quick research, I discovered that Moroccan bread isn’t that different from pizza dough, so I used my pizza dough recipe to make two large loaves. They tasted absolutely delicious, and with sesame seeds, a bit of sea salt, and a brush of olive oil, they definitely took on an exotic flair and paired beautifully with Moroccan chicken with olives and lemon and hummus.
First, mix together the sugar, dry yeast, lukewarm water, and olive oil. Let this stand for about 5 minutes to activate the yeast (NOTE: You don’t need to use more dry yeast if you double the recipe). Get out a large bowl or stand mixer. Mix the flour and salt. Make a well in the flour and pour in the liquid. Use a knife to mix together if mixing by hand, or turn on your stand mixer.
If continuing to knead by hand, knead for about 10 minutes. If using a stand mixer, knead for about 5 minutes.
Cover and let rise in a warm place for one hour. When the hour is up, preheat the oven to 200°C. Shape two round loaves on a baking sheet, make two slashes in each loaf. Brush with olive oil and sprinkle sesame seeds on top. Let the loaves rise for about 30 minutes, then bake for about 30 minutes. Serve warm with dinner or with a good dip, like this hummus!
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