The yeast should be placed in a tiny well you've made in the centre of the flour. Then, using your hands, combine everything after adding the water to the well. The dough should be quite wet and challenging to work with at this point.

Wrap cling film around the mixing bowl and let it proof for approximately one hour (or until it has doubled in size).

To prevent sticking, sprinkle enough of flour on a work surface before dumping the proved dough on it. the dough into a circle that is flat (about 2-3 cm high).

the dough on a baking sheet that has been greased with olive oil. For an additional 45 minutes, cover the dough with a tea towel and let it proof. In the final 20 minutes, preheat the oven to 250° C / 480° F.

Make a rough inner circle with your fingertips that is about 3 cm from the edge of the loaf before making a dent in the dough's top. Next, draw diagonal lines that are crisscrossed in the centre of the inner circle, spacing them about 2-3 cm apart (see 2nd picture in this recipe to get the idea).

Apply olive oil with a pastry brush to the bread's surface. Sprinkle the bread with black and white sesame seeds, pressing them into the bread as deeply as you can to ensure that they stay there.

Turn the oven down to 200° C/ 390° F and bake the bread for an additional 5 minutes after baking it for 8 minutes at 250° C/ 480° F. (or until golden brown).