Put the flour, yeast, 2 tsp of sesame seeds, salt and oregano in a larga bowl and mix well

Add the 3 tbsp of the olive oil and using a wooden spoon gradually add the water to form a firm dough

Knead for 10 minutes on a lightly floured surface, till smooth

Put in a clean bowl, cover with a damp tea towel and leave to rise for an hour or till doubled in size.

Now punch down the dough and transfer onto a clean work surface and knead in the olives. Divide the dough into 2 pieces and shape into a round or long baguette. Let rise again for an hour.

Using a sharp knife, score the top of each loaf and brush with little olive oil and sprinkle remaining sesame seeds.

Bake in a preheated oven at 220c for 10 minutes then reduce the temperature to 190c and bake for another 25 minutes.

The bread should sound hollow when tapped on the bottom. Cool on wire rack. Best serve warm dipped in balsamic and olive oil.