Step 1

To a medium bowl, add the water and yeast. Swirl the bowl and then add in the sugar and sesame oil, and stir. Add the flour and salt and mix with a wooden or firm spatula until it comes together. The dough will be very wet and shaggy. Cover and rest for 30 minutes.

Step 2

Wet your hands and stretch the dough from the top of the bowl, pulling it up and then to the other end of the dough (ex. starting at 12 o'clock and then bringing it down to 6 o'clock). Repeat all the way around. Cover and let it rest for 20 minutes and repeat the stretch and fold. Cover and rest another 20 minutes. This time, dallop 2 tbsp of the strawberry jam over the dough. Fold and stretch. Flip the dough so that it is smooth side up. Drizzle with 1/2 tbsp olive oil, cover and refrigerate overnight.

Step 3

Line and oil a 8.25 x 6.25 inch baking pan with the other 1/2 tbsp of olive oil. Remove from the fridge and flip it over into the pan. Bring the top edge down and the bottom edge up, folding it over. Flip dough seam side down.

Step 4

Proof for 1 - 1 1/2 hours. The time will highly depend on the temperature of your kitchen.

Step 5

Pre-heat the oven to 425 F.

Step 6

Drizzle with sesame oil and dimple the dough.  Add the remaining strawberry jam and aim to push the jam into the dimples. Top with sesame seeds and flaky salt. Bake for 18-22 minutes (mine is always perfect at 20 minutes).

Step 7

Transfer to a wire rack and let it cool for 20 minutes before slicing. Enjoy!!