To make the charcoal toast, add the bread mix, the included yeast packet and the charcoal powder to a stand mixer fitted with the dough hook. Mix on low speed until combined.

With the mixer running, slowly add the warm water and olive oil until all the ingredients are moistened, scraping down the sides as necessary. If the dough seem dry, add more warm water, 1 Tbs. at a time, until a soft dough forms. Increase the mixer speed to 3 or 4 and continue kneading until the dough becomes smooth and elastic, 5 to 10 minutes.

Transfer the dough to a lightly floured surface. Knead for about 1 minute and form into a ball.

Place the dough in a well-oiled bowl, turning it to lightly coat with the oil. Cover with plastic wrap and a clean kitchen towel and place in a warm, draft-free area until doubled in volume, 30 to 60 minutes.

Gently punch down the dough and turn out onto a lightly floured surface. Roll the dough into an oval about 16 inches (40 cm) long. Starting from the long side, roll into a cylinder. Pinch the seam together. Turn over so the seam is on the bottom, pinch the ends together and turn them under slightly.

Transfer the dough to a baking sheet lined with parchment paper or a silicone baking mat, cover with a kitchen towel and set aside in a warm place until almost doubled in volume.

Preheat an oven to 425°F (220°C).

Using a sharp knife, cut diagonal slashes about 2 inches (5 cm) apart and 1/2 inch (12 mm) deep across the top of the loaf. Bake for 20 minutes, then reduce the heat to 350°F (180°C). Bake until the is a shade darker, 5 to 7 minutes more. Transfer the pan to a wire rack and let cool for 20 minutes, then turn the loaf out onto the rack. Let cool to room temperature, about 2 hours. Cut into slices, then use cookie cutters to cut into decorative shapes. Toast, if desired.