Seeded Barbari Bread Recipe

Activate yeast

In a small bowl, combine the warm water (around 100–110°F / 38–43°C) with the sugar and active dry yeast. Stir gently and let sit for 5–10 minutes until foamy and aromatic.

Mix dry ingredients

In a large mixing bowl or the bowl of a stand mixer, whisk the all-purpose flour with the fine sea salt so salt is evenly distributed.

Combine and knead

Make a well in the center of the flour and pour in the foamy yeast mixture and 2 tablespoons olive oil. Mix with a wooden spoon or with the dough hook on low speed until a shaggy dough forms. Knead by hand on a lightly floured surface or in the mixer on medium speed for 8–10 minutes until the dough is smooth, elastic, and slightly tacky. Add a teaspoon of water or flour as needed to achieve the texture.

First rise

Lightly oil a clean bowl with a small amount of olive oil, place the dough ball inside, turning once to coat. Cover the bowl tightly with plastic wrap or a damp towel and let rise in a warm draft-free place for 60–90 minutes, or until doubled in size.

Divide and rest

Gently deflate the risen dough and transfer to a lightly floured surface. Divide the dough into two equal pieces (for two medium loaves) or three for smaller loaves. Shape each piece into a rough rectangle, cover with an inverted bowl or damp towel, and rest for 15–20 minutes to relax the gluten.

Preheat oven

Place a baking stone or heavy baking sheet in the oven and preheat to 475°F (245°C) for at least 30 minutes so the surface is thoroughly heated. If using a baking sheet, you can preheat the sheet upside down so the loaves slide on easily.

Prepare seed slurry and semolina

In a small bowl combine 1 tablespoon olive oil with 1 tablespoon water and mix. In a separate small bowl, combine the sesame seeds and black sesame/nigella seeds and toss briefly with the remaining 2 tablespoons olive oil so seeds are lightly coated.

Shape the loaves

On a piece of parchment or a semolina-dusted peel, press each rested dough piece into a long oval or rectangular shape approximately 12–14 inches long and 3–4 inches wide, about 1/2 inch (1–1.5 cm) thick. Traditional barbari is flatter and elongated. Dust the peel or baking sheet with semolina to prevent sticking.

Create characteristic ridges

Using your fingertips, make several deep parallel furrows along the length of each shaped loaf by pressing down and dragging your fingers toward the center. Press firmly but do not tear through the dough — the furrows should be about 1/4–1/2 inch deep and spaced about 1–1.5 inches apart.

Apply oil and seeds

Brush the entire surface of each loaf generously with the olive oil/water slurry so the dough is glossy and slightly wet (this helps seeds stick and creates the classic barbari sheen). Immediately press and sprinkle the oiled seed mixture across the surface, making sure seeds fall into the furrows and cover the loaf evenly. Lightly press seeds with your hand so they adhere.

Final proof

Let the prepared loaves rest for 15–20 minutes at room temperature while the oven reaches full heat. This brief final proof helps oven spring.

Bake

Slide the parchment (or transfer the loaves) onto the preheated baking stone or hot baking sheet. Bake at 475°F (245°C) for 8–12 minutes, rotating once after 6–8 minutes for even color, until the crust is deep golden brown and the loaves sound hollow when tapped on the bottom. If the top is browning too quickly, lower the temperature to 450°F (230°C) and continue baking until done.

Finish and cool

Remove the loaves to a wire rack. While still warm, sprinkle flaky sea salt lightly over the tops. Allow bread to cool for at least 20–30 minutes before slicing so the crumb sets. Serve warm or at room temperature.