Warm the water.
If the yeast is not 'Quick action' yeast, add the yeast to the warmed water to allow it to dissolve and activate.
Place the Strong flour in a large bowl, sprinkle with the salt, and then make a well in the centre.
Add the warm water, yeast and 30 ml of olive oil to this, and combine together by stirring first the well and gradually pulling in more of the dry ingredients.
When the mix has come together into a dough, turn out on to the bench and knead the dough by hand for approximately 5-10 minutes to activate the Gluten and achieve a smooth, stretchy dough.
Replace the dough in the bowl and cover with either clingfilm or a cloth.
Leave in a warm place, either in a hot water cupboard or a warming drawer to allow to prove for approximately 45 minutes.
The dough will need to come up to 36* to activate the yeast and allow it to grow Carbon Dioxide bubbles.
The dough will have proven sufficiently when it has doubled in size, or when poked , only just begins to refill the impression.
Preheat an oven to 225*
After proving, turn the dough out onto a clean lightly floured bench and begin to knead again for approximately 5 minutes.
You should feel that the bubbles have all popped.
Cut the dough into 6 even pieces and roll into smooth round balls. Roll them in the semolina.
Dust a baking tray with Semolina and arrange the balls evenly.
Prove for a further 40 minutes, or the correct consistancy, then place in a preheated oven.
Bake for 25 minutes, turning down the oven to 180 * after the first 15.
The bread is cooked when it gives a hollow sound when flicked from underneath.
«Yeast is a living organism, and as such needs warmth, moisture and food to grow. The length of time needed to prove the bread will be determined by the warmth of it's surroundings and how long it takes to increase its temperature 36 * »