Roast the sesame seeds for 7 minutes in a pan on a low heat.
Roast the fennel and anise seeds for 3 minutes in a pan on a medium heat.
Depending on the type of yeast you are using, you may need to proof it first before adding it to the flour mix.
Add the roasted seeds to the flour, along with the black seeds, sugar, and salt. Add olive oil and work it with your fingers tips until the mix resembles wet sand. Add the wet yeast mix.
Gradually add the water and knead the dough for 15 minutes. Cover and let it rest for an hour in a warm place.
Cut the dough into 6 pieces, and let them rest for an additional 30 minutes.
Lightly smear the face of the dough with olive oil and then press the dough against the wooden mold until it fits to the rim. (The light coating of oil helps the dough release from the mold easier.)
Detach the dough from the mold and bake in the oven at 650° - 750°F. (Bake it in a pan for the first few minutes, and then finish it on the floor of the oven hearth.) It will cook in 2 - 5 minutes in a wood fired oven. Note: If the dough is puffing up excessively and obscuring the mold marks, drop the oven temperature a bit before continuing.
Remove the bread from the oven and coat it generously on both sides with olive oil while it is still hot. Enjoy it fresh and oily! (You can also cool it and refrigerate or freeze it for later use.)