Combine active dry yeast, honey and ¼ cup lukewarm water in a large stand mixer bowl. Let it stand for 5 minutes until frothy.

Attach the dough hook to the stand mixer.

Add the olive oil, remaining 1 cup lukewarm water, semolina flour, bread flour and salt into the frothy yeast mixture.

Begin mixing on low speed until all ingredients are combined.

Increase speed to medium and knead for 4-5 minutes until the dough is elastic, smooth, and forms a soft ball that sticks to the bottom of the bowl.

Remove the dough from the bowl and finish kneading by hand on an unfloured surface. Form into a ball.

Wash out the bowl and lightly oil with olive oil. Place the dough into the bowl, cover with plastic wrap and allow to rise for 1 ½ hours in a warm place.

When risen, scrape the dough out onto a lightly oiled surface.

Cut the dough in half. Flatten each half into a long rectangle then roll up like a Swiss roll.

Take one log and roll the dough into a long rope 24 inches (about 60 cm) long.

Tightly begin coiling the ends in opposite directions like an 'S'.

Repeat with the remaining dough.

Carefully transfer the coiled onto the baking sheet lined with non stick parchment paper.

Brush with water and sprinkle thickly with sesame seeds.

Cover the dough loosely with plastic wrap and allow to rise in a warm spot for 30-40 minutes until puffed and risen or doubled in size.

Preheat the oven to 400ºF/200ºC and place a deep baking pan inside the oven underneath the rack.

When the dough is puffed and risen transfer it to the oven. Pour one cup of water into the preheated baking pan.

Bake for 15 minutes then remove the baking pan of water after 15 minutes.

Bake for a further 15-20 minutes until golden brown.