Combine all ingredients in the bowl of a stand mixer, fitted with the dough hook attachment. Beat at medium speed for 6-9 minutes, until a smooth and elastic dough forms.

Spray a medium bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) for 1 ½ to 2 hours, or until doubled in size.

Turn out the dough onto a greased sheet pan and gently stretch into a log, folding under the ends to create a large, wide loaf. Re-cover and allow the dough to rest in a warm, draft-free place for 1 hour.

Gently dock the dough with your fingers, creating deep indentations all over the top.

Re-cover and allow the dough to proof for an additional hour.

Preheat the oven to 425. Sprinkle the loaf with semolina flour, fill a spray-bottle with water, and spritz the top. Bake 18-20 minutes, or until the loaf is golden brown. Remove from the oven and let cool on a wire rack before slicing.