Place in a greased bowl, turning to coat. Punch down the dough and divide in half. Shape each piece into a ball, cover, and let rest for about 10 minutes. Sprinkle a large baking sheet with cornmeal or fine semolina or grease the baking sheet. Flatten each dough ball into a 6-inch round.
Some cooks flute the outer edge, others leave it plain.
Place the rounds on the prepared baking sheet, cover, and let 6. Preheat the oven to 375 degrees. Prick the dough around the sides with the tines of a fork or a toothpick. Brush the tops of the loaves with the egg white and lightly sprinkle with the sesame seeds. Bake until golden brown and hollow-sounding when tapped, about 30 minutes.