Method
Activate the Yeast
If using active dry yeast, dissolve it in a small amount of the lukewarm water. Let it sit for 5–10 minutes until foamy.
Combine Ingredients
In a large mixing bowl, mix the semolina, activated yeast, water, and salt. Stir with a wooden spoon until a rough dough forms.
Knead the Dough
By Hand: Transfer the dough to a lightly floured surface and knead for 10–15 minutes until smooth and elastic.
Using a Mixer: Knead with a dough hook on medium speed for about 8 minutes.
First Rise
Form the dough into a ball, place it in a lightly oiled bowl, and cover with a kitchen towel. Allow it to rise at room temperature for 2–3 hours or until doubled in size.
Shape the Dough
Gently deflate the dough and shape it into a round or oval loaf. Place it on a parchment-lined baking sheet or a floured banneton for a rustic look.
Second Rise
Cover the shaped loaf with a towel and let it rise for another 2–3 hours. It should become puffy but still hold its shape.
Preheat the Oven
Place a baking stone in the oven and preheat to 220°C (430°F) for at least 30 minutes.
Bake
Transfer the loaf to the preheated stone or baking sheet. Bake for 10 minutes at 220°C, then reduce the temperature to 200°C (390°F) and bake for another 35 minutes until golden brown.
Cool
Let the bread cool completely on a wire rack before slicing.
Variations and Tips
For Gluten-Free Needs: Substitute durum wheat with a gluten-free bread mix and add 1 teaspoon of xanthan gum for better structure.
Using Sourdough Starter: Replace yeast with sourdough and extend the rise times to 6–8 hours for a richer flavor.
Flavor Enhancements: Add herbs like rosemary or a handful of black olives for a regional twist.
