Instructions

1. Dissolve the yeast and honey in half of the water.

2. On the largest available clean surface, make a pile of the flour, semolina flour, and salt. With one hand, make a well in the center.

3. Pour all the dissolved yeast mixture into the center and with four fingers of one hnd make circular movements, from the center working outwards, slowly bringing in the dry ingredients until all the yeast mixture is gradually mixed with all the flour to make a moist dough.

4. Knead the dough - rolling, pushing, and folding the dough for over 5 minutes. This helps the dough to become more glutenous. If it sticks to your hands, just add a bit more flour and shake it off.

5. Put some flour on your hands and make a big ball with the dough. Place it on a baking tray and score the bread down the middle with a knife - this lets it proof more quickly.

6. Leave the bread to proof for the first time. We want it to double in size. Its best to cover it and leave it in a warm spot for about an hour, depending on conditions.

7. Knock the dough back (punch the air out by kneading).

8. Split the dough in half or into quarters. Roll or push it out to an oval shape roughly 1/2 in thick, don't worry about perfection, its supposed to look rustic. Place on a liberally dusted tray of semolina and smear evenly with toppings such as sun dried tomatoes, mixed herbs, herb oil, etc...

9. Finally, make some holes by pressing your fingers into the dough many times allowing the flavor of the toppings to penetrate. Bake 15 minutes at your ovens highest temperature until ready. As soon as it comes out, add some olive oil by drizzling it over the top and sprinkle some sea salt on. You can eat it as soon as its totally cooled.