Bread with semolina and three types of cheese

Ingredients for 1 servings:

• 320 g flour
• 190 g semolina (soft wheat semolina)
• 21 g yeast, fresh
• 1 ¼ tsp salt
• 2 tbsp olive oil
• 260 ml water, lukewarm
• 90 g cheese, grated Parmesan
• 80 g cheese, grated provolone
• 100 g cheese, grated Asiago

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 50 minutes

Mix the flour and semolina in a bowl and make a well in the center. In a small bowl, mix the yeast with a little of the water and add it to the well. Stir it into the flour with your finger. Add the salt, olive oil, remaining water, and the three types of cheese and knead into a yeast dough. It should be a soft, non-sticky dough that easily pulls away from the sides of the bowl. You may need a little more water. Knead the dough briefly on a lightly floured work surface. Then return it to the bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour. It should have increased in volume considerably. In the meantime, line a baking sheet with parchment paper. Knead the dough again and shape it into an oval or round loaf. Place it on the prepared baking sheet, cover with a damp cloth, and let it rise in a warm place for about 1 hour. It should have increased in volume considerably. Meanwhile, preheat the oven to 220°C (425°F). Cut the bread once in the center with a sharp knife, or make three cuts across the bread. Bake for about 25-30 minutes until golden brown. Remove from the oven and let cool completely on a wire rack before slicing.