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1. Mix water, sugar and yeast.
2. Dry roast the sesame seeds until brown.
Add to flour with salt and oregano.
3. Add yeast mixture to the flour mixture.
Mix well, and if dry, add more water.
4. Leave for 10 minutes.
5. Knead quickly in bowl and leave for a
further 10 minutes.
6. Add olives and tomatoes. Knead lightly and
leave for another 10 minutes.
7. Knead shortly and leave to rest for 60
minutes.
8. Shape into a rectangle, and roll into a
tight roll. Place on greaseproof paper, brush with
water and cover in sesame seeds. Leave to rest for
an additional 30-40 minutes until doubled in size.
9. Slash and place in a hot oven (200 degrees
Celsius) with a pan filled with boiling water in
the bottom of the oven.
10. Remove the tray with water after 20
minutes and continue baking for an additional 20
minutes until dark brown in colour
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