• 4 cups (approximately 1 pound, 1 ounce by weight) all-purpose flour
• 2 cups (approximately 11 1/2 ounces by weight) semolina flour
• 3 teaspoons SAF or instant yeast
• 3 teaspoons kosher salt
• 4 tablespoons sugar or non-diastatic malt powder
• 4 tablespoons extra virgin olive oil (for the dough)
• 2 cups (approximately 16 ounces by weight or volume) lukewarm water
• 1/3 cup extra virgin olive oil (for brushing)
• 3/4 teaspoon granulated garlic (or 1 clove fresh garlic, finely minced)
• 1 teaspoon dried Italian seasonings

To Mix Dough By Hand:

• In a large mixing bowl, combine all ingredients for the dough (excluding the 1/3 cup oil, garlic, and Italian seasonings which are for brushing later). Stir vigorously with a sturdy wooden spoon until the ingredients come together to form a shaggy but cohesive dough. This means it might look a bit rough, but it should hold together. Cover the bowl with a clean kitchen towel and let the dough rest for 30 minutes. After resting, turn the dough out onto a lightly floured countertop. Knead the dough for approximately 10 minutes, or until it becomes smooth, elastic, and supple to the touch. Transfer the kneaded dough to a clean bowl, cover it with a damp towel, and allow it to rise in a warm, draft-free place until it has visibly doubled in size. This usually takes about 2 hours.

To Mix Dough By Stand Mixer:

• Place all dough ingredients (again, reserving the 1/3 cup oil, garlic, and seasonings) into the work bowl of your stand mixer, fitted with the dough hook attachment. Begin mixing on the lowest speed setting. Continue to mix until the dough comes together, becoming shiny, smooth, and elastic. This process typically takes about 8-10 minutes. Once thoroughly mixed, remove the bowl from the mixer, cover it with a damp towel, and let the dough rise in a warm, draft-free location until it has doubled in volume, which should take approximately 2 hours.

To Mix Dough By Bread Machine:

• Add all dough ingredients (except the designated oil, garlic, and seasonings for brushing) to the pan of your bread machine, ensuring the dough paddle(s) are correctly installed. Select the “Dough” setting on your bread machine and press start. The machine will handle the mixing and first rise. Once the cycle is completed, carefully remove the dough from the machine and proceed directly to the shaping instructions below.

To Shape the Dough:

• Once the dough has completed its first rise, gently turn it out onto a clean, lightly floured surface. Form the dough into a neat, uniform mass. Divide this mass into 3 equally sized pieces. Then, take each of those three pieces and divide them in half again. You will now have 6 total pieces of dough. Cover five of these pieces with a clean tea towel to prevent them from drying out, working with one piece at a time.
• Take one of your six main pieces and divide it into 3 smaller, equally sized pieces. These three pieces will form one individual braid.
• With your hands, gently roll each of these three small pieces into a rope, aiming for a length of about 10 to 12 inches. Try to keep the thickness as even as possible along the entire length of each rope. Repeat this process until you have three ropes of roughly equal length. Lay these three ropes parallel to each other on your work surface, with the ends closest to you.
• To begin braiding, gently gather the three ropes together at the top and pinch them firmly to secure. Now, take the rope on the far left. Lift it and cross it over the rope nearest to it, placing it down in what is now the center position. Next, take the rope that is currently on the far right. Lift it and cross it over the new center rope (which was the one you just moved from the left), placing it down. Continue this pattern: far left over center, then far right over center, and so on, until you reach the end of the ropes. Once you have braided as far as you can, pinch the ends firmly together and tuck them neatly underneath the braid. Return to the starting point of your braid (the secured top end) and finish braiding towards the other end. Secure and tuck the second set of ends as well. Carefully transfer your beautifully braided dough onto a baking sheet lined with parchment paper. Repeat this entire shaping and braiding process for the remaining five main pieces of dough, creating six individual braids in total. (For a step-by-step photographic guide on braiding bread, you can visit this detailed post: [Link to braiding tutorial if available, otherwise remove “this post” link recommendation or state “refer to a basic braiding guide”]). Allow the shaped braids to rise in a warm place until they appear visibly puffy and have nearly doubled in size.
• While your dough is undergoing its final rise, prepare the flavorful brushing mixture. In a small bowl, whisk together the 1/3 cup extra virgin olive oil, granulated garlic (or minced fresh garlic), and dried Italian seasonings until well combined. Preheat your oven to a temperature of 400°F (200°C).
• Once the braids are visibly puffy and have expanded, brush them generously and evenly with the prepared olive oil and garlic mixture. Be sure to coat the entire surface for maximum flavor and a beautiful golden crust. Carefully place the baking sheet on the center rack of your preheated oven. Bake for approximately 18-20 minutes, or until the braids achieve a deep, rich golden-brown color and sound hollow when tapped on the bottom.
• Immediately upon removing the hot braids from the oven, brush them once more with any remaining olive oil mixture. This final brush will enhance their flavor and give them a lovely sheen. Transfer the braids to a wire rack and allow them to cool for at least 10 minutes before serving. This cooling period is crucial as it allows the internal structure of the bread to set and prevents it from being gummy. Enjoy the irresistible aroma and taste!