3 cups plain flour or tipo 00 flour
1 tsp sea salt
320ml warm water
2 tbsp extra virgin olive oil, plus extra to drizzle
¼ cup crispy fried shallots
1 tsp chilli flakes (optional)
¼ cup semolina
½ tsp instant dry yeast
80ml warm water
To make the yeast starter, combine the ingredients in a small bowl. Cover and set aside for 1 hour or until thick and foamy.
Combine the flour and salt in a very large bowl. Make a well in the centre. Add the semolina mixture, 320ml water and 2 tablespoons of olive oil. Use a wooden spoon to stir to combine. Drizzle with a little extra oil. Cover and set aside overnight to rise.
Use a spatula to slide under the dough reaching halfway and pull the dough up over itself. Repeat, turning the bowl 4 more times.
Line a 20 x 30cm baking tray with baking paper. Drizzle over about a tablespoon of olive oil. Brush to cover the base. Scrape the dough gently into the prepared pan. Use lightly oiled fingers to press gently into the pan until it resists. Set aside for 1 hour, covered, gently pressing the dough to reach the corners of the pan every so often.
Preheat oven to 230°C/450°F.
Use oiled fingertips to press deep holes into the dough. Whisk together 1 tablespoon of oil and 1 tablespoon of water. Pour over the dough. Sprinkle with sea salt, crispy shallots and chilli flakes, if using. Bake for 15-20 mins or until the bread is golden and sounds hollow when you tap it.