Mix the bread flour, sugar, salt, yeast, and water together, and knead. It's necessary to adjust the amount of water according to the season and your particular flour, so start by kneading in 240 g, and add more as needed while checking it.
Once it becomes smooth in texture, knead in the olive oil.
Finally, knead in the sesame and let rise for the first time for 60 minutes.
Divide into 12 equal portions and roll up, place onto a pan, and ferment for a second time for about 40 minutes.
After fermenting, cut in slices with a knife, and drizzle with olive oil.
Bake in the oven at 180℃ for 10-13 minutes. The ones in the photo were baked a bit too long. I baked them for 15 minutes. It might be better if they were a bit lighter in color. But they are still soft to the touch.
I added in a 100 g square of cheese in each roll before Step 4. Here, I've made deep cuts to the surface with scissors. I also baked it at 170℃ for 10 minutes.
The cheese inside melts and tastes amazing. This also goes well with the sesame.
Story Behind this Recipe
I wanted to make some light sesame bread.
If you are making this in a bread making machine, then you can add the olive oil in from the beginning. Add in the sesame last to avoid crush it. It will be fragrant if you sauté the sesames beforehand. The absorption rate will change a bit if you change flours, so you will need to make adjustments once without adding more water. Use 240 g to start with and adjust from there if you are are using domestic flour.