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Place the strong white flour, semolina and yeast into a large bowl and mix lightly to combine, keeping the yeast away from the salt
Sprinkle in the salt and mix again
Add the water and olive oil
Using a dough scraper, cut through the mixture and bring everything together to form a wet, slightly sticky dough
Turn the dough out onto a clean work surface and begin kneading using a slap and fold method or any kneading technique
Knead for 8 to 10 minutes until the dough becomes smoother, more elastic and less sticky
Tighten the dough into a neat ball using your scraper and place it into a bowl, optionally oiling the bowl lightly
Cover and leave to prove at room temperature for about 1 hour, or until doubled in size
Turn the dough out onto the work surface and gently fold in the edges to reshape it into a ball and degas
Cover and leave to rest for 5 to 10 minutes before shaping into desired bread