For the sponge
1 1/2 cup plain flour
1 tsp instant dry yeast
1 cup warm water
For the dough
All of the sponge
1/2 cup flour
3/4 cup semolina
2 tbsp olive oil
1 1/2 tsp salt
1 tsp olive oil for rubbing the hands and bowl
In a bowl, take the flour for the sponge. Mix the yeast in the luke warm water and add it to the flour. Mix well to make a smooth paste. Cover and keep it in a warm place for about an hour or until doubled.
In another bowl, mix the flour, semolina, and salt. Add the oil and the sponge. Rub a little oil on your hands and knead the dough to a smooth elastic but non-sticky dough. If the dough feels too sticky, rub a little more oil on your hands. Once the dough comes together, wrap it tightly in a cling wrap and rubbing a little oil on the sides of the bowl cover and keep it in a warm place to rise until doubled for about an hour.
On a floured surface, take out the dough and lightly knead it for two minutes. Lift up the sides and fold it back again. Taper the ends giving it the shape of a loaf and cover with a cling wrap for another hour or until doubled.
Pre-heat the oven at 200 degree celsius. With the help of a knife, make three insertions on the top at an angle of 30 degree. Bake the bread for 30-35 minutes or until golden brown on top and tapping on the top returns a hollow sound. Remove from the oven and cool completely. Slice the next day for a refreshingly fresh breakfast!