Activate the yeast: In a bowl, combine the lukewarm water, honey, and yeast. Stir well and let it sit for 5–10 minutes until it becomes frothy.

Mix the dough: In a large mixing bowl, combine the fine semolina flour, bread flour, and salt. Add the yeast mixture and olive oil. Stir to combine.

Knead the dough: Mix the dough using your hands or a stand mixer until it becomes smooth and elastic, about 8–10 minutes. If using a stand mixer, use the dough hook on low-medium speed.

First proofing: Place the dough in a lightly oiled bowl, cover it with a cloth or plastic wrap, and let it rise for about 60–90 minutes, or until it has doubled in size.

Shape the dough: After the dough has risen, gently deflate it and shape it into a batard or an S-coil (Sicilian occhi). To form the S-coil, stretch the dough into a long rope, then coil the ends in opposite directions to form a spiral.

Second proofing: Let the shaped dough rest for another 30–45 minutes, allowing it to rise slightly.

Prepare the oven: Preheat the oven to 450°F (232°C) with a pizza stone, overturned baking sheet, or Dutch oven inside. Place a metal pan beneath the stone for steam.

Add sesame seeds: Brush the dough with a little water or egg wash, then press sesame seeds into the surface of the loaf.

Bake the bread: Place the loaf on the preheated surface, and pour hot water into the metal pan to create steam. Bake for 10–12 minutes with steam, then remove the water pan and bake for an additional 15–20 minutes, or until the loaf reaches an internal temperature of 200°F (93°C) and the crust is golden and crisp.

Cool the bread: Transfer the loaf to a wire rack to cool completely before slicing.