Mix together all the dry ingredients, make a big well in the centre and pour in the olive oil, break in the egg and add ¾ of the water, mix together then incorporate the flour, adding a little more water if needed to get a smooth soft dough.
Tip out on to an oiled surface, oil your hands and then work the dough, kneading and stretching for about 5-7 minutes until the dough tightens, but looks smooth when you pat it down with the palm of your hand.
Place on an oiled baking sheet, smear a little oil over the top and loosely cover with clingfilm. Place in a dough prover or keep in a warm place until doubled in size.
Lightly flour your surface, tip out the dough, pull the edges into the middle and flatten with your palms, popping the air bubbles. Turn the dough over and flatten again with your palms. Shape into a neat round and place back on to the oiled baking sheet. Leave again to rise for about 20 minutes.
To finish, cut the surface all over using the tips of scissors, sprinkle with seeds and bake at 220c/200circotherm/gas 7. Cook until risen and beautifully golden all over. Remove, cool on a rack and serve warm- delish!
