Ingredients:  
475g/1 lb 1oz plain flour
400ml/14 fl oz lukewarm water
¼ tsp dried yeast
1⅔ tsp salt
Semolina to sprinkle

Method:
1. Put all the ingredients except semolina into a large bowl and stir together until combined. Cover tightly with cling film and leave in a warm place for 12-18 hours. (If you want to bake the bread in the morning, prepare the mixture the evening before and leave in the kitchen or some place without draughts)
2. Turn the dough onto a well floured worktop, flour the top and with a knife fold it over a few times until you get a roundish shape.
3. Sprinkle a tea towel with lots of semolina and put the dough on it. Sprinkle more semolina on top and cover with another tea towel. Let it sit for another 2 hours.
4. Set the oven to 220°C, lightly oil an oval pyrex or ceramic dish and put it in the oven while it’s preheating.
5. When the oven is preheated carefully plop the dough into the hot pyrex dish so that the semolina side is on top.
6. Cover the dish with lid or baking sheet and bake for 20 mins. Then uncover and bake for another 20 mins. Put on a wire rack and let it cool for the crust to set.