PAN BAGNAT // NIÇOIS AU THON

In a large bowl, combine the flour, salt, sugar, and dry yeast.

Add the warm water, milk, and olive oil to the dry ingredients and mix until a dough forms.

Knead the dough for about 10 minutes until smooth and elastic.

Let the dough rise in a warm place until it doubles in size, about 1 hour.

Once risen, divide the dough into 8 equal portions and shape them into round loaves.

Place the loaves on a baking sheet and let them rise again for about 30 minutes.

Preheat the oven to 220°C (428°F).

Bake the loaves for 20-25 minutes until golden brown.

Let the bread cool before slicing and filling with the desired garnishes.

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