2 tsp. Active Dry Yeast
Pinch Sugar
2 ½ C. Bread Flour
½ tsp. Salt
¼ C. Olive Oil

Topping:
1 tsp. Bread Flour
½ tsp. Olive Oil
¼ tsp. Salt
1 1.2 tsp. Sesame Seeds

Sprinkle dried yeast into large bowl. Add sugar and 7 oz. lukewarm water and leave until it starts to activate and bubble. Add flour, salt, and olive oil and mix together with a wooden spoon until a loose dough forms. If it seems dry, add a few drops of water. Knead for 6 to 7 minutes on lightly floured surface, until smooth and spongy. Wipe out bowl with oiled paper towels and place dough in bowl. Cover with plastic wrap, then a dish cloth, and leave in a warm spot for 2 ½ hours or until puffed and doubled in size. Line a baking sheet with parchment paper. Punch dough down and shape by stretching and rolling into a rough 10×12 rectangle, 3/8 – ¼ inch thick. Place on lined sheet and dent the top with many holes with the tips of your fingers for the traditional puckered look. Cover with dish cloth and leave to rise another 30 minutes. Preheat oven to 400. Whisk topping flour, oil, salt and 2 tsp. water together. Gently brush over the top of the bread and sprinkle with sesame seeds. Bake 20 minutes, or until golden.