In a small bowl, mix warm water, sugar, and yeast. Let sit for 5-7 minutes until frothy.

In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil. Mix until a dough forms.

Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise for 1 hour or until doubled in size.

Heat olive oil in a skillet over medium heat. Add the diced bell pepper, shredded carrots, and chopped spinach. Sauté for 3-4 minutes until slightly softened.

Season with salt and black pepper, then remove from heat and let it cool.

Preheat your oven to 375°F (190°C).

Punch down the dough and roll it into a large rectangle on a floured surface.

Spread the hummus evenly over the dough, leaving a 1-inch border around the edges.

Sprinkle the sautéed vegetables over the hummus layer.

Roll the dough tightly into a log, sealing the edges to keep the filling inside.

Place the stuffed bread on a parchment-lined baking sheet, seam side down.

Brush the top of the bread with the beaten egg (if using) for a golden finish.

Sprinkle sesame seeds or nigella seeds over the top for added flavor and texture.

Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped.

Allow to cool slightly before slicing.

Slice the bread into thick pieces and serve warm. Pair with extra hummus, tzatziki, or a fresh side salad for a complete meal.