|Water||1 1⁄2 Cup (24 tbs) (105° To 115°F)|
|Active dry yeast||1 Tablespoon (1 Package)|
|Bread flour||2 Cup (32 tbs) (Plus More If Needed)|
|Semolina flour||2 Cup (32 tbs)|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Chopped rosemary||1 Tablespoon|
|Chopped fresh flat leaf parsley||2 Tablespoon|
|Garlic powder||1⁄2 Teaspoon|
Combine the sugar, water, and yeast in the bowl of a heavy-duty mixer or a food processor.
Mix with a dough hook, on low, until the yeast is dissolved.
Add both flours, pepper, salt, and seasonings.
Knead the dough with the dough hook until it pulls away from the sides of the bowl and a smooth elastic dough is formed, about 5 minutes.
Adjust, if necessary, by adding a small amount of water (if too dry) or flour (if too sticky).
Place the dough in a lightly oiled bowl, cover with a tea towel, and let rise in a warm location until doubled, about 1 hour.
Preheat the oven to 400°F.
Punch down the dough, divide it into 2 equal pieces.
Shape into rounds and place onto a baking sheet or jelly-roll pan lined with parchment.
Bake for 30 to 35 minutes, or until evenly browned.