Pane di Semola

Method

Dissolve the fresh yeast in warm water and let sit for 5 minutes until foamy. Combine the semolina and bread flour in a large bowl, then make a well in the centre and pour in the yeast mixture and olive oil. Mix gradually, incorporating the flour until a stiff dough forms, then knead vigorously for 10-12 minutes until smooth and elastic, adding the salt halfway through. Place in an oiled bowl, cover with a damp cloth, and leave to rise for 2-3 hours until doubled in size. Turn out onto a floured surface, shape into an oval loaf with slightly flattened sides, and place on a baking sheet dusted with semolina. Cover and prove for 1-1.5 hours until puffy. Score the top with a sharp knife, spray with water, and bake at 220°C for 35-40 minutes until golden and hollow-sounding when tapped underneath.