Mediterranean olive bread twists with sun-dried tomatoes

In the mixer bowl combine the lukewarm water (not cold, which slows the rise, nor hot, which kills the yeast), sugar, yeast and a quarter cup of flour; mix with the dough hook.

Let sit 8 to 10 minutes until a cloud forms on top and it smells yeasty; if it stays cloudy water, discard the yeast and start over.

Add the olive oil, then the four cups of flour with the salt; knead on low speed 8 to 10 minutes, up to 12 with all-purpose flour.

Turn into a big oiled bowl, coat in the oil, cover with plastic wrap and leave in the warmest part of the house until doubled, one to two hours.

Roughly chop the olives and the sun-dried tomatoes.

Grease the work surface with a little olive oil; spread the dough into a large rectangle and sprinkle with the olives, sun-dried tomatoes and oregano.

Cut into strips; twist each strip for thinner rolls, or twist two strips together for thick layered twists.

Sprinkle semolina on a parchment-lined baking tray, transfer the twists, and proof at room temperature 25 to 30 minutes until a little puffy, not doubled.

Bake on the center rack of a preheated 400F oven for 25 minutes until golden; optional water brush and sesame seeds skipped.

Rest 20 to 30 minutes so the steam settles.