Semolina Bread

• 2⁄3 cup water
• 1⁄4 tsp dry yeast
• 1 cup bread flour

Dough

• 1 1⁄2 tsp dry yeast
• 3⁄4 cup water
• 1 2⁄3 cups semolina or durum wheat flour, plus extra for dusting
• 1 cup bread flour
• 2 tsp salt
• 2 tbsp olive oil

To make the starter:

In a small bowl, sprinkle the yeast into the water and let stand for 5 minutes. Stir to dissolve. Add flour and stir mixture to form a thick batter. Cover with a towel and leave at room temperature for 12–24 hours to ferment.

To make the dough

In a small bowl, sprinkle the yeast into 1⁄2 cup of the water and let stand for 5 minutes. Stir to dissolve. Mix both of the flours along with the salt in a large bowl. Make a well in the center of the bowl and pour in the dissolved yeast, oil, and the starter. Mix in the flour a little at a time to form a soft, sticky dough. Pour in the remaining water a tablespoon at a time, as needed.

Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes.

Once the dough is kneaded, put it in a clean, lightly oiled bowl and let rise until doubled in size, about 1 1⁄2 to 2 hours.

Punch dough down and chafe for 5 minutes, then leave dough to rest for 10 minutes.

Using a scraper or sharp knife, divide the dough in half and shape into two small round loaves. Oil a baking sheet and dust with semolina flour. Place each loaf on the baking sheet.

Using the palm of your hand, flatten each loaf. Sprinkle each loaf with semolina flour. Cover the loaves with a towel and proof until both loaves have doubled in size, about 1 1⁄2 hours.

Preheat oven to 400 degrees F. Bake the loaves in the preheated oven for 30 minutes, until lightly golden. The loaves should be sound hollow when tapped underneath.

Cool on a wire rack before slicing.