Grease a 8 x 12 rimmed baking pan with olive oil.
Punch the proofed dough gently and place it on the pan. Using your hand, stretch the dough and spread it all across the pan.
If you find it hard, you could gently roll the dough and then spread the rest in the pan. Traditionally, the dough is spread using the hands. Try to keep it even thickness all around.
Mix the sugar and water for the sugar wash and using a pastry brush, brush this over the surface of the bread.
Sprinkle the sesame seeds over the bread and then cover it with plastic wrap and a kitchen towel.
Let the dough rest for about 30 to 40 minutes or until it is puffy.
At the end of the resting time, preheat the oven to 400 F.
Once the dough is ready, using your fingers, makes deep grooves onto the surface of the dough. Take care not to pierce the dough. Just make deep, gentle marks.
Bake for about 25 to 30 minutes or until the bread is deep golden brown and sounds hollow when tapped.
Let it rest in the pan for about 5 minutes and then remove it on a rack to cool.
You could slice the bread in about 10 minutes.
Serve with herbed oil.