Step 1

Place 1 cup lukewarm water in a mixing bowl and whisk in 1 teaspoon dry yeast.

Step 2

Stir in 1 ½ cups all-purpose or bread flour, mix lightly and cover the bowl with plastic wrap.

Step 3

Set the sponge aside to rise at room temperature (draft-free and warm) until the sponge doubles, about 1 hour. I do this directly in the bowl of the standing mixer and then add the dough ingredients.

Step 4

Have ready a baking sheet lightly dusted with semolina.

Step 5

Stir the sponge to deflate, and add ½ cup all-purpose or bread flour, ¾ cup semolina flour, 1 to 2 teaspoons salt, and 2 tablespoons olive oil.

Step 6

Adjust the bowl in your stand mixer and knead on low speed with the dough hook for about 5 minutes to form a smooth, elastic, and slightly sticky dough. Alternatively, turn the shaggy dough onto a lightly floured surface and knead by hand for about 6-7 minutes. See the post above for images and further details.

Step 7

Transfer the dough to an oiled bowl. Turn the dough, so all the sides are oiled. Cover the bowl with plastic wrap and let rise until doubled, about 1 hour.

Step 8

Turn the risen dough out on the floured work surface.

Step 9

Press with the palms of your hands to deflate.

Step 10

Shape the dough into an oval, folding as you would a cinnamon roll, pinching at the seams after each fold, and place tucked side down on the prepared pan and cover with oiled plastic wrap.

Step 11

Allow it to rise until doubled in volume, about 1 hour.

Step 12

About 20 minutes before baking, turn the oven to 400ºF (200ºC).

Step 13

Sesame seeds on top: this is optional. Lightly dampen the dough on top (carefully, as you don't want to tear or deflate it) and sprinkle the seeds.

Step 14

Hold a razor blade or sharp kitchen knife at about a 30º to 45° angle to the loaf, and slash 3 lines.

Step 15

Bake the loaf for about 35 minutes until well risen, golden brown, and the bottom sounds hollow when tapped. All ovens are different, so if 20 minutes into baking you feel the bread is darkening too much, turn it down to 375°F (190°C) for the rest of the baking.

Step 16

Remove from oven and cool on a wire rack until able to lift from the baking sheet with a spatula, and wait until completely cooled to cut.