1 Cutting board, 1 Small knife, 1 Large knife, 1 Teaspoon, 1 Tablespoon, 1 Measuring cups, 1 Mixing bowl, 1 Wooden spoon, 1 Hand mixer, 1 Kitchen towel, 1 Baking sheet, 1 Parchment paper, 1 Small bowl, 1 Fork, 1 Brush, 1 Wire rack, 1 Small pot
1 Rinse the thyme and rosemary, shake dry and pluck leaves or needles. Coarsely chop the rosemary and olives.
2 Mix together the flour, salt and pepper with a wooden spoon in a large mixing bowl.
3 Warm the milk slightly in a small pot. Transfer 5 tablespoons of warm milk to a small bowl and set aside. Mix the sugar with the remaining milk, crumble in the yeast and stir to combine.
4 Pour the yeast-milk mixture into the flour and add the olive oil. Knead with the dough hook of a hand mixer to form a smooth, pliable dough.
5 Add the herbs and olives and knead to incorporate into the dough. Cover the dough with a kitchen towel and let rise in a warm place until doubled in bulk, about 45 minutes.
6 Lightly dust the work surface with flour, turn out dough onto the surface and briefly knead with your hands (dusting hands lightly with flour as well). Divide the dough into 3 equal pieces, then roll with your hands to a long rope (about 30 cm) (approximately 12 inches) and place the ropes next to each other.
7 Braid the ropes and then pinch the ends slightly to help hold the shape. Line a baking sheet with parchment paper, place the braided loaf on top, cover and let rise in a warm place for 30 minutes. Meanwhile, separate the egg and whisk the yolk with the reserved 5 tablespoons milk (save the egg white for another use).
8 Brush the loaf with the yolk mixture. Bake on the second rack from the bottom in preheated oven at 200°C (fan oven 180°C, gas mark 3) (approximately 400°F/convection 350°F) until golden brown and loaf makes a hollow sound when tapped on the bottom, about 1 hour; after 45 minutes of baking, brush with more yolk mixture and sprinkle with sesame seeds. Let cool on a wire rack before serving.