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Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
Seeds are relatively high in nickel, so a low nickel diet restricts them, but the trace of fennel seeds used for seasoning here is likely fine. If you prefer to always avoid fennel seeds, please tap it and change its rating to Red.
In a small bowl, combine the warm water, sugar, and yeast. Let stand for 5–8 minutes, until foamy and fragrant.
In a large mixing bowl, whisk together the flour and salt. Pour in the yeast mixture and 1 tbsp olive oil, then stir until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5–6 minutes, until the dough is smooth and springs back when poked. Shape into a ball, place in a lightly oiled bowl, cover with a clean kitchen towel, and let rise at room temperature for 45–60 minutes, until roughly doubled in size.
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