Ingredients
4 cups (500 g) all-purpose or bread flour
½ cup fine semolina (plus extra for dusting)
1 tbsp active dry yeast
1 tsp-1 tbsp sugar
2 tsp salt
14-1½ cups warm water
2 tbsp olive oil (optional)
Optional: anise or sesame seeds
Method
Mix yeast, sugar & ½ cup warm water. Rest 5-10 min until foamy.
Mix flour, semolina & salt.
Add yeast mixture, remaining water & oil. Mix to form dough.
Knead 8-10 min until smooth.
Rise in oiled bowl until doubled (60-90 min).
Divide into 2-3 balls, rest 10 min.
Flatten, place on semolina-dusted tray, rise 20-30 min.
Score tops.
Bake at 220-230°C (425-450°F) for 20-25 min.
Cool under a towel.
Dining and Cooking