[inspired by Jamie Oliver and his semolina bread with rosemary and garlic]
- 1½ cup semolina (about 250 g)
- 1½ cup plain white flour
- 1 tbs active dried yeast
- 1 cup lukewarm water or a little bit more
- 50 ml olive oil + some more to spread on the baking tray
- handful basil leaves – optional
- 2 garlic cloves – optional
- ½ tbs salt
- ½ tbs sugar
- pastry brush
- baking tray
- mortar & pestle
- Combine half of the water, sugar and yeast and leave aside for 10-15 minutes.
- In large flat bowl mix semolina, flour and salt.
- Add yeast mixture, rest of the water and stir with a spoon till it is too hard to stir.
- Take out dough and knead on floured surface for 10 minutes.
- Cover dough with tea towel and leave in warm quiet place for about an hour to grow. It should double the size.
- Then spread some oil on baking tray, place dough on it and stretch with your fingers to desired size.
- Cover with tea towel and let it grow for another 30 minutes.
- In meantime crush with mortar and pestle basil and garlic, spoon it out to container with olive oil and leave aside till dough is ready.
- Using pastry brush spread oil on the top of the dough and bake in preheated oven to 180°C (356°F) for about 20 – 30 minutes.
Makes enough bread for soup or salad for 6 – 8 people.
It is perfect for soups and salads, we served it with Potato & Leak Soup.
Taste best the same day and still hot, next day it won’t be so crunchy.