Makes 3 flowers
1 tsp active dried yeast
1 cup warm water
1⁄2 cup warm milk
2 tbsp honey
3 cups all-purpose flour
1 cup semolina flour
1 tsp salt
1 tbsp dried thyme
1⁄4 cup olive oil (plus extra for brushing)
Place yeast, water, milk and honey in a large bowl and leave for 15 minutes. The mixture should be frothy after this time – if not, the yeast is dead and you have to start over. Add 2 cups of the flour and mix well, then cover the bowl with plastic wrap and leave to rise for 1 hour.
Add the rest of the flour, semolina, salt, thyme and oil, and mix until you have a smooth dough. Cover again and allow the dough to rise for about 30 minutes, or until it has doubled in size. Preheat oven to 230°C. Divide the dough in 3 and shape each into a round loaf. Grease a baking tray with oil, place loaves on tray. Take a sharp knife and cut slits through the dough into the centre, creating a flower shape.
Brush each flower with extra oil and sprinkle with a little sea salt. Bake for about 18-20 minutes, or until golden. Cool on a wire rack before serving
