Method:

Prepare the Dough:

In a large mixing bowl, combine the semolina flour, bread flour, salt, and instant yeast. Mix well to ensure even distribution.

Create a well in the center of the dry ingredients and add the olive oil and honey.

Gradually pour in the lukewarm water while mixing with a wooden spoon or using a stand mixer with a dough hook attachment on low speed.

Continue mixing until a shaggy dough forms.

Knead the Dough:

Transfer the dough onto a lightly floured surface. Knead for about 10 minutes until it becomes smooth and elastic. If using a stand mixer, knead on medium speed for approximately 6-8 minutes.

The dough should be tacky but not overly sticky. If it's too sticky, add a little more flour, a tablespoon at a time.

First Rise:

Shape the dough into a ball and place it in a lightly oiled bowl, turning to coat all sides with oil.

Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free area for about 1.5 to 2 hours, or until it has doubled in size.

Shape the Loaves:

Gently deflate the risen dough and transfer it to a lightly floured surface.

Divide the dough into two equal portions.

Shape each portion into a loaf. A traditional Sicilian shape is the "S" or serpentine form: roll each piece into a rope about 24 inches (60 cm) long, then coil the ends in opposite directions to form an "S" shape.

Second Rise:

Place the shaped loaves onto a baking sheet lined with parchment paper.

Lightly mist or brush the loaves with water and sprinkle sesame seeds generously over the top.

Cover the loaves with a clean kitchen towel and let them rise for another 45 minutes to 1 hour, or until they've nearly doubled in size.

Preheat the Oven:

About 30 minutes before baking, preheat your oven to 425°F (220°C).

Score and Bake:

Just before baking, use a sharp knife or lame to make a shallow slash along the top of each loaf.

Place the baking sheet in the preheated oven and bake for 35 to 40 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.

Cool the Bread:

Remove the loaves from the oven and transfer them to a wire rack to cool completely before slicing.

Variations and Tips:

Cheesy Twist: Incorporate ¼ cup of finely grated Parmesan cheese into the dough for a subtle cheesy flavor.

Marcellina In Cucina

Spicy Kick: Add a teaspoon of red pepper flakes to the dry ingredients for a hint of heat.

Marcellina In Cucina

Dietary Substitutions: For a dairy-free version, ensure the honey is ethically sourced or substitute it with maple syrup. To make it vegan, replace honey with agave syrup or maple syrup.

Flour Substitutions: If semolina flour is unavailable, you can use all-purpose flour, though the texture and flavor will differ slightly.

No-Knead Method: For an easier preparation, consider a no-knead approach, which involves mixing the ingredients and allowing the dough to rise longer, developing gluten without manual kneading.