This recipe is almost identical to the French baguette recipe from a previous week but goes a step further i.e. adding a zesty tomato topping to create marvelous party snacks. Feel free to cut this recipe in half but remember: extra dough is always welcome.
800 g bread flour (5-1/2 cups)
200 g semolina flour (1-1/2 cups)
700 g water (3 cups)
1 Tablespoon instant yeast
4 tsps sea salt
1 Tablespoon olive oil
NOTE: If you don't have semolina flour, use 1,000 g (7 cups) of bread flour.
