Carniola bread

Method

1. Stir the yeast and honey into the lukewarm milk until dissolved, then leave for 1 hour or until it becomes frothy and bubbly.
2. Put the flour and salt in the bowl of a stand mixer with a dough hook attached (or a large bowl) and make a well in the centre. Add the yeast mixture and olive oil to the well and beat on low speed, or use your hands to knead to a smooth, elastic dough. Shape the dough into a rough ball and set aside.
3. Wash and dry the bowl, then grease the inside with olive oil. Return the dough to the bowl, cover with a clean tea towel and set aside in a warm place for 1 hour or until it doubles in size.
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4. Knock back the dough (punch it once or twice to remove any large air bubbles), turn it out onto a lightly floured surface, then transfer to a baking sheet. Use your hands to press the dough into a rough circle, then stretch until 1.5cm thick. Brush with the egg and sprinkle with the caraway seeds and sea salt. Cover with a clean tea towel and leave for 25 minutes or so to lightly prove. Meanwhile, heat the oven to 200°C fan/gas 7.
5. Transfer the baking sheet to the oven and bake for 25 minutes or until the bread is beautifully golden brown and it sounds hollow when tapped on the bottom. Leave to cool completely on a wire rack before serving.