Mix semolina, flour, salt and yeast in a big bowl.
Rub the olive oil into the flour.
Add the honey to the warm water and mix well.
Add the honey water to the flour mixture. Bring everything together into a dough.
Let the dough rest for 5 minutes.
Dust the worktop with flour.
Remove the dough from the bowl on the floured worktop.
Knead the flour using the heel of your hand, push it down and out and fold. Repeat this action of kneading for 10 minutes till you have a smooth dough. The dough may stick a little to your hands which is fine as long as you're able to knead it. If its too sticky rub a bit of olive oil and knead.
If you're using your dough kneading machine then knead the dough for 5-7 mins.
Grease a bowl with olive oil.
Shape the dough into a tight ball. Rub oil over it. Place it in the prepared bowl.
Cover the bowl with a lid, plate or damp towel and place it in a warm place. Let the dough ferment for 1hr 30 minutes or till its double in size.
Dust the worktop with flour. Remove the fermented dough from the bowl.
Pat the dough into a rough rectangle about 12"X9".
Fold the top ⅓ towards the middle. Fold the bottom half over it. Pinch the seams to seal.
Give a tiny fold at both the sides and pinch the seams to seal.
Grease a baking tray with olive oil. Place the shaped dough on the prepared tray.
Brush the top with some water. Sprinkle the sesame seeds over the top.
Using a sharp knife make about 4-5 diagonal slashes.
Cover the bread with a damp tea towel and allow the dough to rise for 45 minutes or till its nearly double the size.
Place a tray of water on the bottom part of the oven.
Preheat the oven to 180°C.
Place the fermented dough in the oven and bake for 30-45 minutes or till the top is golden brown.
Remove the bread from the oven, tap the bottom of the bread. If it sounds hollow then the bread is done.
Place the bread on a wire rack and allow it to cool completely before slicing.
Use it to make sandwiches or serve toasted or untoasted with jam and butter.