In a mixing bowl add the flour, salt, sugar, and yeast. Give them a stir.
Add the warm water and olive oil to the dry ingredients and knead on medium speed for 3-5 mins or until the dough is smooth. It is normal to be a little tacky but not too much. Add flour or warm water as necessary, depending on the dough's consistency.
Place the dough in an oiled bowl, covered with plastic wrap, and keep in a warm place for 2 hours, or until doubled in size.
Line a baking sheet with baking parchment and sprinkle some cornmeal on the parchment. Set this baking sheet aside.
After the dough has doubled in size, put it on a floured surface and give it a little punch. Cut the dough in half and shape the two halves into two loaves on the baking sheet (or prepare one big loaf/more, smaller loaves). Slit (score) the top of each loaf with a knife. Cover the baking sheet and keep in a warm place to proof for about 1 hour.
After proofing (doubled in size), brush the loaves with the egg white and sprinkle the sesame seeds all over. Bake in a pre-heated oven at gas mark 4 for around 50 minutes or until you see that the bread is golden brown and baked evenly.