Start by mixing the yeast with 1/4 cup of warm water. Set it aside to activate. The yeast will start to bubble, indicating it’s ready.

In a large mixing bowl, combine the bread flour, salt, and olive oil. Once the yeast mixture is active, pour it into the flour mixture. Use your hands to mix everything together.

If the dough feels dry, add the remaining warm water, 1/4 cup at a time, kneading between additions. If it becomes too sticky, add a little more flour. The dough should feel soft but not too wet.

Once the dough is fully mixed, divide it into two equal portions. Place each dough ball into a separate bowl that has been lightly dusted with flour. Sprinkle a bit of flour on top of each dough ball and cover the bowls with plastic wrap. Place a towel on top to keep them warm. Allow the dough to rise for about an hour until it has doubled in size.

After an hour, dust your hands with flour and carefully remove the dough from the bowls. On a floured surface, gently roll out each dough ball until it’s about 2-3 inches thick. Place them on a cutting board sprinkled with flour and cover with a towel. Let them sit for another 30 minutes to rise further.

Preheat your oven to 410°F with a pizza stone inside. This helps create a nice, crispy crust when baking.

Once the dough has risen, use a knife to cut thin, diagonal slits on the top of each loaf, spaced about 2 inches apart. Brush the scrambled egg over the dough with a pastry brush. This will give the bread a beautiful golden-brown finish as it bakes.

Sprinkle semolina flour over a pizza peel and carefully place the dough on it.

Transfer the dough from the pizza peel to the hot pizza stone in the oven. Bake for 25-30 minutes, until the crust is golden and the bread sounds hollow when tapped on the bottom.

Once baked, remove the bread from the oven and let it cool for at least 5 minutes before slicing. Serve with your favorite meal, or simply enjoy with a side of extra virgin olive oil for dipping. Buon appetito!