Bread with semolina and a delicate olive oil flavor

Ingredients for 1 servings:

• 230 g flour
• 195 g semolina, fine-grained
• 2 tsp dry yeast
• 1 tsp salt
• 240 ml water, lukewarm
• 1 tbsp olive oil, plus extra
• 2 tsp herbs, as desired
• butter

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

Grease a 24cm baking dish (I always use a round glass pie dish) with butter and spread 1 tbsp olive oil on the bottom. Mix the flour, semolina and salt, let the dried yeast expand briefly in a little of the lukewarm water. Then add to the flour mixture along with the remaining water and knead with a mixer for about 3-4 minutes. Cover and let rise in a warm place for 1-2 hours. Place the dough on a work surface, knead briefly, shape into a ball and flatten slightly to the size of the baking dish. Place in the prepared dish, cover and let rise for about 1 hour until the dough has risen nicely. In the meantime, preheat the oven to 190°C. Make a few indentations in the risen dough with your fingers and then drizzle with a little olive oil. Bake in the preheated oven for about 30-40 minutes until golden brown. Remove from the oven and garnish with dried herbs, if desired. Sprinkle with herbs, remove from the pan after 5 minutes, and let cool on a wire rack. The bread tastes great warm or cold. It’s delicious with stew or even grilled.