1 1/2 cups water, tepid (70 to 78 degrees)
5 grams instant yeast
500 grams fine semolina (durum) flour
15 grams granulated sugar
50 grams extra-virgin olive oil
10 grams sea salt
Method
1. Mixing the dough: Pour the water into a large mixing bowl or the bowl of a stand mixer. Add the yeast, flour, sugar, olive oil and salt and stir with a rubber spatula just until a rough dough forms.
2. Kneading – By hand: Lightly dust the counter with semolina flour. Scrape the dough out of the bowl and knead it with smooth, steady strokes until it is very smooth, shiny, and elastic, 10 to 12 minutes.
3. Fermentation: Transfer the dough to a lightly oiled container with a lid. Cover and leave to rise at room temperature until it inflates into a dome, reaching double; 1 1/2 to 2 hours.
4. Shaping loaf: Grease a loaf pan (8 1/2 x 4 1/2) with oil. Lightly dust the counter with semolina flour. Uncover the dough and turn it out onto the counter. Form the dough into a pan loaf. Nestle the loaf into the pan, seam side down, pressing it gently to fit. Lightly dust the top of the loaf with semolina flour and cover the pan with plastic wrap.
5. Proofing: Let the loaf rise at room temperature until it crowns just above the rim of the pan, 1 to 1 1/2 hours.
6. Preparing oven: About 15 minutes before baking place rack in middle of oven. Preheat oven to 375°F.
7. Baking: Place the loaf on the middle rack of the oven. Bake until the loaf pulls away from the sides of the pan and the crust is a deep golden brown, 35 to 45 minutes.
8. Cooling and storing: Remove loaf from pan and allow to cool, right side up. Cool bread completely before slicing, about 1 hour. Store the cut loaf in a resealable plastic bag at room temperature. It will stay fresh for about 3 days.
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