Pass the yeast together with the sugar until it liquefies. Keep it in a warm place for 10-15 minutes.
Meanwhile, sift the flour in a bowl, form a hollow and add the leavened yeast over which we sprinkle the surrounding flour and a teaspoon of salt for a uniform incorporation. Then add the 4 tablespoons of olive oil and a little warm water (at room temperature), kneading the dough until perfectly blended. Add the seeds and incorporate completely into the dough.
Leave the bowl in a warm place, until the dough doubles in volume. I then formed balls the right size that I placed in a yena bowl greased with a little oil. I cut each "ball" a little and sprinkled them with a teaspoon of olive oil. I let it rise for another 10 minutes (in a bowl), after which I baked them until the bread grew big enough and started to take on color. I greased it with the mixture of egg and olive oil, sprinkled the seed kernel and kept it in the oven until it browned nicely.
Fluffy, tasty, warm ,,, Good appetite!