Instructions

1. Place the flour, salt into a large bowl and drizzle with a little olive oil.
2. In another bowl prepare your yeast, empty your package into a bowl and slowly add in your warm water and give it a light stir. Let it sit for 5 minutes or until the yeast dissolves.
3. Now add your yeast/water mixture to your bowl of four and mix together with a spoon till it comes all together.
4. When it gets too hard to mix with the spoon, add a bit of flour to your hands and place the dough on a clean surface and knead it for about 5-10 minutes. You can also use a dough mixer if you prefer, but I prefer this method.
5. Basically you want to pull and put back a dozen or so times, and make it elastic in consistency as much as possible because you want to stretch the gluten in the dough.
6. Once this is done, form into a light ball of dough and cover with a large bowl allowing it to rise underneath for 45 minutes. Drizzle the outside of the dough with more olive oil and sprinkle with flour before covering with a warm damp towel!
7. The final Steps:
8. Now take your baking dish and add your Semolina to the bottom of the dish.
9. Lifting your dough onto the baking dish, spread it along the bottom of the dish to cover.
10. Make finger holes with your fingers all throughout the bread, just don’t pierce through to the bottom basil .
11. Next place your halved olives into the holes and top with the cheese.
12. Drizzle the olive oil over all the bread, and season with salt, and add 1 tablespoon of extra virgin olive oil all over the top of the bread too.
13. Cover with a clean tea damp towel and leave to prove again for a further 40 minutes.
14. Lastly bake at 400 degrees on the middle shelf for around 20-25 minutes, you want it to be crispy on the outside soft on the inside.
15. REMOVE from oven and drizzle once again with more olive oil (very important) now allot it to cool down for at least 10 minutes before serving.