I made the bread using the stand mixer. In the bowl of the mixer, add the tepid water along with yeast, sugar, flour, olive oil and salt. Using a spatula mix everything until it comes together. The mixture will be very moist.
Now start kneading the dough using the dough hook until it is very shiny and smooth (about 8-9 minutes). The end dough will be very soft to touch and so very wonderful to work with. If kneading by hand, mix everything with a spatula and then transfer to the work surface that is lightly dusted with semolina flour and start kneading. Knead for about 10-12 minutes until the dough is soft and smooth.
Transfer the kneaded dough to an oiled bowl and cover with a plastic wrap. Let it rise at room temperature until double the volume. It took me about 1 ½ hours.
Shaping the dough –
Grease a standard loaf pan with oil spray and keep it ready.
Transfer the dough to a lightly dusted work surface. Using your hands spread the dough to form a rectangle keeping the width of the rectangle as close to the loaf pan size.
Beginning from the far end start rolling the dough into a tight roll. Pinch the seams very well and place the loaf seam side down into the prepared loaf pan.
Cover with the plastic wrap and let the dough proof again until it rises just above the rim of the pan. (It took me about 1 hour 15 minutes).
Baking the bread –
Preheat the oven to 375 F.
Once the dough had its second rise, place it in the middle rack of the oven and bake for 35-45 minutes until the loaf is golden brown.
Remove the bread from the pan and cool it entirely on a rack before slicing.If you want softer crust cover the loaf loosely with foil when cooling.
The semolina bread would stay fresh for about 3 days outside (not tested as mine disappeared within 12 hours).