Step 1

Start by adding the dried yeast into a large mixing bowl. Add the tepid (lukewarm) water and the honey. Stir well.

Step 2

Add the flour, semolina flour, salt and olive oil. Using a spatula or wooden spoon, stir until everything is combined well and you have a sticky dough. It should be firmer than cake batter but not an actual ball of dough. Add a tablespoon or two more of flour if you think it's too runny (check the photo above to see what my dough looked like).

Step 3

Cover the mixing bowl and place it in a warm place such as your kitchen (in summer), or in the shade outside. If it's cold in your kitchen, consider warming up the oven for a couple of minutes until slightly warm (but not very warm or hot), then switching it off again. Place the bowl with the dough inside. Let rise for 2 to 3 hours, or until the dough is roughly doubled in size.

Step 4

Now pre-heat the oven to 430F/220C (fan - 445F/230C if not a fan oven). Put your dutch oven or other oven-safe pot into the oven with the lid on so that it heats up as well.

Step 5

Lay a large piece of baking paper on your work surface. Sprinkle generously with flour.

Step 6

Scrape the sticky dough onto the edge of the baking paper. Using the spatula or wooden spoon, roll it more into the center of the paper so that it gets covered in flour. Then pull the dough up from the edges and into the middle a few times to shape it roughly into a rustic loaf shape.

Step 7

Now take the pre-heated pot out of the oven and take the lid off. Pick up the paper with the dough on it and put both into the pre-heated oven-safe pot. Put the lid back on, then bake the bread for around 30 minutes.

Step 8

Then, take the lid off the pot and bake for a further 10 minutes, or until the bread is a lovely golden colour on top.

Step 9

Take the bread out of the oven and let cool on a cooling rack for at least an hour before slicing. When completely cooled, store wrapped well in paper and at room temperature for 1 to 2 days, or slice into individual slices and freeze in a sealed freezer bag for 2 to 3 months.