Lightly oil a 2-3 litre square plastic container to help shape the dough.
Tip the flour into the mixer bowl and add salt to one side, yeast to the other.
Add olive oil and ¾ of the tepid water then start mixing slowly with dough hook.
Slowly add remaining water as the dough forms, then mix at medium speed for 5-8 minutes until smooth and stretchy.
Tip the dough into the prepared container, spread to the corners, cover and leave in a warm place to double or triple in size (1-2 hours or longer).
Preheat oven to 220C and line two baking trays with parchment or silicone paper; dust with flour if using paper.
Dust work surface with flour and optional semolina.
Gently tip dough out onto surface and dust top with flour/semolina.
Cut dough into four long pieces by cutting in half lengthwise twice.
Stretch each piece lengthwise slightly and place on baking trays.
Leave uncovered for 10 minutes to rest.
Bake for 25 minutes until golden brown and hollow sounding when tapped.
Cool on a wire rack and enjoy warm for best flavor.
