Combine the water, yeast, sugar and 1 tablespoon of the oil in a small jug or bowl. Whisk to combine and set aside for 5 minutes until the mixture activates and becomes frothy.
Place the flour and salt in a large bowl for your stand mixer with a dough hook attached. Add the yeast mixture, and at a low speed, let it knead the dough for 10 minutes. Alternatively, you may like to use a wooden spoon to bring everything together and knead the dough on a floured surface.
Once the dough is soft and elastic, drizzle a little olive oil over it and cover the bowl with plastic wrap and a clean kitchen towel. Set aside for 30-45 minutes in a warm place or until doubled in size.
Place the lagana dough on a floured surface, knead it for a few minutes and divide it into two equal parts.
Take one part of the dough and, using your hands, gently stretch it until it forms a rectangular or oblong shape. Place it on a pre-oiled baking tray (you can use baking paper or parchment paper instead if you prefer). Allow it to rest and proof for another 20 minutes.
Use your index finger to create little dimples or pockets on the dough, brush the lagana with olive oil and cover generously with sesame seeds.
Bake in a preheated 180 deg C oven until golden brown for 15-20 mins. Allow it to cool for 15 mins and serve warm or at room temperature.