1. In a large bowl, combine warm water, yeast, and sugar. Let stand for 5-10 minutes until foamy. Stir in salt and olive oil. Gradually add flour, smoked paprika, and cayenne pepper (if using), mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. If using black food coloring, knead it in during the last 2 minutes, swirling for a marbled effect. Place the dough in a greased bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size. Punch down the dough and shape it into a round loaf. Place on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise again for 30-45 minutes, or until nearly doubled. Preheat oven to 375°F (190°C). Brush the risen loaf with egg wash and sprinkle with coarse sea salt. Bake for 30-35 minutes, or until golden brown and hollow-sounding when tapped on the bottom. Let cool on a wire rack before slicing and serving.