3 cups isiBisi baking mix, packed
2 Tsp salt
1 cup + 2 water
2 Tsp active dry yeast
1 Tsp sugar
2 ½ Tbsp EVOO
rice flour for dusting
wax peper for banking

In a small ball or measuring cup, warm ( 90-100F) 1/2 cup of water just slightly. Stir in the honey and yeast, then allow the mixture to bloom for 5 to 10 minutes.
Once the yeast has bloomed, pour the wet mixture into the dry ingredients, then add extra virgin olive oil and the rest of the water.
Using a spatula, mix the wet and dry ingredients together until homogeneous.( If you don't want to use the dough right away, you can freeze or refrigerate it at this point- just be sure to seal it in an airtight container and allow it to come back to room temperature before you proceed with the remaining steps).
Knead it until it becomes smooth and sticky. Let it to rise in a warm place for about two hours, and cover it with a moist cloth.
Knead the dough on a well-floured surface with floured hands. Once it has (lost some of its volume) deflated, roll it out, split the dough in half and shape it into two small loaves. Leave them to rise for another 50 minutes
In the meantime put an uncovered container filled with a least 16 oz of boiling hot water to help a water-filled bowl in the oven and heat it at 450F (it will create the necessary humidity for the first cooking minutes). Brush the loaves with olive oil and water, make small cuts on the top and bake them for about 5 minutes at 450F leaving the water bowl inside and then remove it and keep baking for another 25 min utes at 400-410F.
If you prefer crispy crust leave them in the oven 5 minutes more.