Fancy some semolina bread in the oven? Discover this recipe, with an airy and soft crumb, easy to make. A real delight.

Ingredients
250 gr of flour
250 gr of fine semolina
30 g fresh yeast or 1 tablespoon dry baker’s yeast
1 teaspoon of sugar
3 good tablespoons of olive oil
1 teaspoon of salt
250 to 300 ml of warm water (+ or – depending on the absorption of the flours)
Preparation
In a small bowl put 100 ml of lukewarm water, mix the baker’s yeast with the sugar and let it rest until it swells for about 10 minutes. If you use instant dry yeast, skip this step!
In a large bowl or in the bowl of your mixer, pour the flour, semolina, salt and mix, dig a well in the center. Add the yeast-warm water-sugar mixture and the olive oil while mixing well, add the remaining 150 ml of warm water little by little until you get a homogeneous dough.
Knead the dough for 10 to 15 minutes until it becomes soft and smooth.
Cover the dough with a clean cloth and let it rest for about an hour. Once the dough has doubled in size, use your fists to repeatedly crush it to get the air out.