Put the bread flour, yeast and salt into a food mixer bowl
Add the olive oil and 300ml of the tepid water
Oil a 5 litre square tub
Set the mixture to combine with the dough hook attachment on a slow speed for a minute or two
Pour in the remaining tepid water slowly
Turn the food mixer up to a medium speed and mix for 8 minutes
Pour the dough into the oiled tub, cover with a tea towel, and leave to prove at room temperature for 2 hours
Cover your work top very generously with flour and semolina before tipping the dough out onto it
Cut into four strips without handling the dough too much
Put the strips onto lined baking trays
Leave to rest for 10 minutes
Bake on 200C/400F/Gas Mark 6 for 25 minutes, until golden brown
Store leftovers in an airtight container in a cool place and eat within 2 days